Today we had such loveliness!!! I’d never made a Stroganov before, but there’s gotta be a first time!

Here’s how to make this wonderful dish:

Ricotta meatballs

I decided to give these odd (in my opinion) balls a chance because I’ve a mother who’s allergic to gluten. These balls get lovely and soft without any wheat product in them. The recipe comes from “Neris and India’s Idiot-proof Diet Cookbook” (p. 147)

Ingredients (are for twice as many balls as you’ll need to serve 4, but I always make double the amount and freeze the other half for a next time when I don’t have as much time!) :

1 kg of mince meat (beef)
250 grams of ricotta (1 cup)
2 eggs
1 bunch of parsley finely cut or chopped
pepper and salt to taste

How to do it:

Put all the ingredients into a large bowl. Get your hands really dirty in mixing these well. It gets all gooey, but things will work out, no worries. Wash hands and rinse them with cold water and leave them wet. Make balls the size of walnuts and put on plates (don’t put them on top of each other, I think they’ll become one big hump of meat then). Shove into the fridge for at least an our so that they will get a bit stiffer.

After one hour heat the pan and toss in a few table spoons of groundnut oil. When hot, put in half of the balls and fry them until they’re brown all around on a fairly high fire. When brown, lower the flame and let them cook till they’re done. Once done, take them out and put them aside in an oven dish. It doesn’t matter if they cool off, for you’ll warm them up in the sauce later on. Once the first batch has been baked, repeat until all the balls are done and delicous.

Don’t wash the frying pan and don’t throw away the juices and frying oil!!! Then start making the

Stroganov Sauce

Comes from this Dutch site.

2 onions
2 green peppers
250 grams of button mushrooms (leave the smaller ones whole, cut the bigger ones in half)
1 can of tomato puree
500ml of beef stock
salt, pepper, tobasco (or tamari soy sauce), sweet paprika powder, worcestershire sauce
6 table spoons of vodka (or more if  you  like)
half a cup of soy cream (or regular cream, if you prefer)

Here we go:

Put the frying pan of the meatballs back onto the fire and add 500ml of water, bring to the boil and add powder stock or a beef stock tablet. Stir well with a wooden spatula. When it boils fiercely and the bottom of the pan is clean, pour the stock into a bowl and set aside for later.
Cut the onions fine and bake until brown in groundnut oil. Meanwhile, cut the green peppers and once the onions are brown, add them to the pan and fry. Clean the button mushrooms with a kitchen towl and cut the big ones in half. Toss them into the pan and fry until brown. Then add the whole can of tomatoe puree if you like strong tomato flavour or half if you prefer a more creamy end result. Stir and add the stock. Stir very well. Let it boil an add the vodka. Set it aflame (best  turn off the cooker hood for a minute) and wait until they die down. Stir well and add the tasty stuff; white pepper, salt, tobasco, worcestershire sauce (didn’t have any, so used Tamari soy sauce). Taste and add cream until you like the taste and color and ready!!! Simple!

Serve with white Basmati rice and a simple green salad. I added some cucumber to it…hmmmm…