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Meatball stroganoff with semolina and cornichons

Jessica Brook
Jessica Brook

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Meatball stroganoff with semolina and cornichons.
Meatball stroganoff with semolina and cornichons. James Moffatt

Forget spaghetti and meatballs, it's semolina and meatballs with a Russian twist in this comforting midweek meal.

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Ingredients

  • 2 tbsp extra virgin olive oil, plus extra to grease

  • sea salt and cracked black pepper

  • 1 onion, finely chopped

  • ½ cup fresh sourdough breadcrumbs

  • 500g mixed beef and veal mince (available premixed from most butchers) 

  • 1 egg

  • 400g mixed mushrooms, sliced and halved

  • 250g sour cream

  • 2 tbsp brandy

  • 1 tbsp Worcestershire sauce

  • 1 litre milk

  • ¾  cup white semolina

  • cornichons and dill, to serve

Method

  1. Step 1

    Heat the oil in a large non-stick frying pan over high heat. Add the onion, season with salt and pepper, and cook, stirring, for 4 minutes. Place in a bowl with the breadcrumbs, mince and egg and mix well to combine. Roll ¼-cups of the mixture into balls. 

  2. Step 2

    Preheat the oven to 200C fan-forced (220C conventional). Place the meatballs, mushrooms, sour cream, 1 cup of water, brandy and Worcestershire sauce in a deep roasting tray. Season with salt and pepper. Roast for 25 minutes, turning occasionally. 

  3. Step 3

    While the meatballs are cooking, place the milk in a large saucepan over medium heat and bring to a simmer. Gradually add the semolina and cook, whisking continuously, for 3 minutes or until thickened. 

  4. Step 4

    Spoon the semolina into bowls, top with meatballs and serve with cornichons and dill.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/meatball-stroganoff-with-semolina-and-cornichons-20220523-h23yup.html