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one ordinary shallow bowl of broad pappardelle ribbons in pale creamy sauce flecked with finely diced brown mushrooms and six small round browned beef meatballs, with no mushroom slices, parsley or garnish
Rachel Kim

Ground Beef Stroganoff

Tiny ground-beef meatballs give stroganoff a different bite from loose hamburger gravy, and finely chopped mushrooms become part of the sauce instead of sitting on top in thick slices. Keep the balls small enough to share a fork with a ribbon of pappardelle. Crème fraîche softens the mustardy mushroom broth after the pasta has cooked, with no canned soup or separate noodle pot. Brown the meatballs gently and take them out while the mushrooms cook down; leaving them in through that stage makes stirring awkward and can break them apart before their centers finish in the simmering sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1/4 cup plain fine breadcrumbs
  • 2 tbsp whole milk
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small shallot finely minced
  • 12 oz cremini mushrooms finely chopped into small dice
  • 1 garlic clove minced
  • 3 cups low-sodium beef broth
  • 1/2 cup water reserved as needed
  • 8 oz dry pappardelle broken into 4-inch lengths
  • 2 tsp Dijon mustard
  • 1/2 cup creme fraiche

Method
 

  1. Mix beef, breadcrumbs, milk, 1/2 teaspoon salt and pepper lightly in a bowl. Form 24 small meatballs about 1 inch across.
  2. Heat oil in a deep 12-inch 5-quart saute pan over medium heat. Brown meatballs for 5 to 6 minutes, turning gently; transfer to a plate while still partly cooked.
  3. Cook shallot and mushrooms in the same pan for 8 to 10 minutes until their moisture evaporates. Add garlic and remaining salt for 30 seconds.
  4. Pour in broth and scrape the bottom. Add pappardelle, bring to a simmer and separate the ribbons with tongs; return meatballs and their juices.
  5. Simmer uncovered for 9 to 12 minutes, gently lifting the noodles every 2 minutes, until pasta is tender and the centers of several meatballs reach 160°F. Add reserved water in small splashes if the noodles need more liquid.
  6. Remove from heat. Stir Dijon and creme fraiche with a few spoonfuls of the hot sauce in a bowl, then fold this mixture gently into the pan without boiling. Serve with 6 meatballs per person.