Swedish meatballs are a filling dish that the whole family will enjoy, traditionally served with boiled potatoes and lingonberry preserves.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter
- 1 (8 ounce) package sliced mushrooms
- 1 large onion, diced
- 4 cloves garlic, diced
- salt and ground black pepper to taste
- 1 ½ pounds beef sirloin steak, cut into 1 inch cubes
- 1 cup white wine
- 2 cups beef bouillon
- 1 teaspoon crumbled dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 bay leaves
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 cups half-and-half cream
Instructions
- Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
- Whisk together the flour and half-and-half until smooth; set aside.
- Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.
Nutrition Facts
| Calories | 505 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 15 g |
| Sodium | 7186 mg |
| Sugars | 9 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is the best stroganoff I have ever had! It’s my go-to now for anything stroganoff related!
As a pretty complete recipe, it is tops!! My family likes onion flavor to stand out more, so, in went 2 envelopes of onion soup mix.. . Susan, Marietta, OH
We used london broil meat and Dark Horse dry white wine but otherwise followed the recipe. I would say the Thyme is strong so use less if not your favorite spice. We do use broth instead of water when making rice in this case beef broth.
This is an awful recipe – the entire thing tastes like pasty flour, and that’s because you’re supposed to make a roux, and not mix the flour with the half-and-half. Had to discard the entire thing and try another recipe that does it right.
iloved the base recipe. my family ate it up. I did make variation however due to a food allergy. the garlic and onions get cooked in separate pan because of allegry but the non allergic just add it into theyre own dish. the family was almost licking the plates. thanks for great recipe base.i also had to substitute for half and half used sour cream in place read others reviews and simmered the dish longer meat was exceptionally tender
Excellent flavor! I used one cup of milk and three cups of beef broth.
WOW, excellent recipe… I’ve made this 3 times already and tonites dinner was superb. I gave it 4 stars only because I substitued a few ingredients. I used portabella mushrooms, which have a better flavor, instead of white buttons, I didn’t have enough half and half to make 2 cups so I used 1c. half & half & 1 c. sour cream. I didn’t have any white wine so I used extra dry Vermouth instead; Vermouth is a substiture for white wine. I used beef strips used for Fajitas instead of sirloin steak. I just simmerd the meat a little longer to make sure it was tender. Anyway, my husband just loved it; we just had to add a little more salt & pepper for our taste. Out of the 5 different recipes I have for Beef Stroganoff this one is my favorite recipe.
Of course, I used beef tenderloin tips instead of sirloin. The meat melted in our mouths.
One of the best recipes I’ve ever cooked from this app. Always delicious.
This is an excellent recipe. Everyone at work kept saying “that smells good what is it?” Sadly for them I didn’t bring enough and was *forced* to enjoy it all by myself.
Fabulous! The only changes I made were to use boneless chicken thighs instead of beef, and I only had 1/2 cup of white wine so I used 1/2 cup of red wine also. My boyfriend can’t stop eating it and talking about how good it is! Definitely serve with crusty bread and butter.
My family really loved this dish. We had some leftover tenderloin that we used for the meat. We also only had one cup of beef broth so we used a cup of chicken. Another user mentioned adding a bit of sour cream which we did, too. We had it in stock. Might as well use it. We will definitely make this again. It was quick, easy and hearty!
Results were quite tasty. I think the meat needs to simmer for at least 45 minutes with top on. And I did have to add 1 more TBS butter after removing the onion/mushroom/ garlic mix from pan. Once the remaining ingredients are added needs to on real low simmer for at least another 45 min., stirring so it doesn’t stick. The flavors mix nicely. If it cooks less I can understand the flavors and taste not being good. But once it’s cooked together for a while the flavor comes out and the flour is properly cooked. Other than the butter and cooking it longer I followed the recipe exactly. Came out great. Thank you LAUREY !
I liked this recipe a lot although it was very salty. Next time I’ll change it a bit. Very easy to make.
Awful! Bland and runny.
It was okay.
I’m so sorry but this was not for us! It was made according to instruction and I’m very thankful that I tasted the sauce before adding my roast beef. It was dreadful. It almost taste like a Marcella sauce which I do like but not quite there…it was just awful. I don’t know where straganoff came into the picture.
used beef tenderloin. It was delicious.
My family and friends really loved this recipe.
It was very good but may need to add a little more salt in the end
The sauce tasted delicious, but my beef was a little tough. I think cutting the meat into thin slices would lead to a more tender finished product. The only change I made (other than halving the recipe) was to add an extra tablespoon of flour. I don’t know if I really needed it. My sauce was very thick with this addition. I did serve it over rice, as suggested.