Meatball stroganoff with semolina and cornichons
Forget spaghetti and meatballs, it's semolina and meatballs with a Russian twist in this comforting midweek meal.
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
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.
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.
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.
Step 4
Spoon the semolina into bowls, top with meatballs and serve with cornichons and dill.
Appears in these collections
- 14 of our favourite low-fuss and affordable dishes to cook this week
- 12 of your favourite retro recipes made even better (starring Adam Liaw’s new rissoles)
- Easy midweek meals with 12 ingredients or less by Jessica Brook
- 10 ways with stroganoff from beef to chicken and even vegetarian
- 70 amazing meals you can make with mince
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