Meatball stroganoff with semolina and cornichons

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

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


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


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