Good Morning America Recipes

Mom's Meatball Stroganoff

Sarah Moulton Cooks a Family Favorite

GMA Recipes Dinner
|
Servings:4-6
Difficulty: Easy
Cook Time: min

Good Morning America Food Editor Sara Moulton has written her first cookbook, featuring some of her family recipes. They're perfect for the busy parent.

Some of the favorites from her cookbook, Sara Moulton Cooks at Home, include Mom's Meatball Stroganoff (a family recipe).

Moulton's recipes are the latest in Good Morning America's "We're Cooking Now," series, in which we share our family recipes with you.

Ingredients

  • 1 pound ground chuck
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup fresh bread crumbs
  • 2 large egg yolks
  • 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 fresh dill, chopped
  • 1/2 cup sour cream
  • Additional kosher salt, to taste
  • Freshly ground pepper, to taste
  • Cooking Directions

    Combine the chuck, half of the chopped onion, the garlic salt, pepper, bread crumbs, egg yolks, and 1/2 cup 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 five 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 five 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, 7 to 10 minutes. 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-size pieces and add little by little to the boiling sauce, whisking constantly for three 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.

    All recipes used with permission, excerpted from Sara Moulton Cooks at Home, by Sara Moulton, Broadway Books, Copyright October 2002.

    Recipe Summary

    Main Ingredients: gound chuck, garlic, mushrooms, dill

    Course: Dinner, Main Course


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