Never mind... I scrapped the idea and decided to make meatball stroganoff instead. I am cringing at the idea of stroganoff with meatballs instead of tenderloin, but it is a Sara Moulton recipe so it is hopefully worth a shot.....

If you are still reading this - thanks anyway!

Alexa

Alex I love meatball Strog over buttered wide egg noodles.....love it! What time is dinner?

I'd like to be there too - sounds good to me. I love anything with ground beef. I just clipped a recipe which I think will make me a hero with the grands next time - basically sloppy joe casserole with tater tots on top - probably should be labeled for "under 16 only" or something :)

Girls! I would LOVE to have you here tonight! And yes, wide buttered egg noodles are in process as we speak (green beans and spinach salad too) Heath Bar Cookies for dessert.

I have to admit - these may be the best meatballs I have ever made - I snitched one and they are DELISH! They will go nicely with the white mushroom sauce.....

And I can have the vodka and glasses chilled in no time - bring on the martinis!

A

oh yum, what made the meatballs extra special?

Woodie, as far as the casserole goes, as long as there is no packaged Sloppy Joe Mix in there I could be under 16.... : )

Alexa the martini sounds great....a little ice wine would be nice too!

Sounds really good Alexa.I would also like the recipe,TIA.

Shelley

The whole recipe turned out quite nicely.... definitely one I will make again.

Meatball Stroganoff Sara Moulton
Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
This was one of my favorite dishes as a kid, a less expensive version of the classic dish created and named for a Count Stroganov in late 19th-century Russia. Very popular in America during the sixties and seventies, the original recipe for Beef Stroganoff called for thin sliced of pricey beef fillet. Although my mom used meatballs instead, it seemed luxurious to me. Eventually my mom (and my aunt Jean and my grandmother) stopped making it, maybe because it finally seemed too old-fashioned. By the time I wanted to demonstrate it on my show, Beef Stroganoff was so antique that none of my relatives could come up with a recipe ? and all I remembered of it were bouillon cubes, tomato paste, and cultivated mushrooms. When I re-created the recipe, I lost the bouillon cubes (too chemical-tasting to me now) and the tomato paste but kept the cultivated mushrooms although you would get a more elegant dish if you used such flavorful mushrooms as shiitakes or chanterelles. The ground beef of choice is chuck because it has the most flavor (and the most fat, too, alas). If you want to make a lighter version of this dish, you can substitute ground sirloin or ground round and low-fat sour cream.
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 pound ground chuck
 1 medium onion, finely chopped
 2 garlic cloves, minced
 1 teaspoon kosher salt, plus extra, for seasoning
 1 teaspoon freshly ground black pepper, plus extra, for seasoning
 1/2 cup fresh bread crumbs
 2 large egg yolks
 1/2 cup water
 2 tablespoons extra-virgin olive oil
 1/2 pound cultivated white mushrooms, thinly sliced
 1/2 cup dry sherry
 2 cups chicken stock, preferably homemade
 2 tablespoons unsalted butter, softened
 2 tablespoons all-purpose flour
 2 tablespoons chopped fresh dill
 1/2 cup sour cream
Directions
Combine the chuck, half of the chopped onion, the garlic, salt, pepper, bread crumbs, egg yolks, and water in a large bowl. Mix well and form meatballs that measure about 1-inch in diameter. Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning, until well browned, about 5 minutes. Don't crowd the pan; work in batches, if necessary. Transfer to paper towels to drain.
Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan and add the remaining onion. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated. Pour in the stock and bring to a boil.
Rub the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-sized pieces and add little by little to the boiling sauce, whisking constantly for 3 minutes. Add the meatballs, stir in the dill, and sour cream, season with salt and pepper, and cook over low heat until the meatballs are just heated through. Serve hot.