Swedish Meatballs Stroganoff​

Step 1

Heat 1 tablespoon of oil in a large skillet and fry half the meatballs on medium heat until they are golden brown all over, about 2 to 3 minutes per side. Don’t worry if the meatballs aren’t completely cooked. They will cook more in the gravy later.

Step 2

Move the cooked meatballs to a heatproof bowl and cover with foil. Don’t worry about cleaning the pan and repeat the process with the remaining oil and meatballs.

Step 3

Once the meatballs have all browned and moved to the bowl, do not clean the pan, just leave the drippings in the pan. Cook the mushrooms by adding the additional tablespoon of oil, then the mushrooms. Cook until the mushrooms are almost cooked through, about 8 to 10 minutes. About a minute before they are done, drizzle them with soy sauce and continue to cook until the liquid has been absorbed. Move the mushrooms to the bowl, and again do not clean the pan.

Step 4

Make the gravy by adding the butter and flour to the pan and cooking them on medium heat, stirring constantly with a whisk, until the flour has dissolved and starts to brown slightly.

Step 5

Add the chicken stock and continue cook until the stock has thickened. Stir in the mustard and Worcestershire sauce, then stir in the sour cream and apple cider vinegar.

Step 6

Add the meatballs and the mushrooms, along with any liquid in the bowl. Lower heat until the gravy is at a simmer. Cover and cook for an additional 15 minutes.

Step 7

Serve the meatballs and gravy over egg noodles or the starch of your choice. Garnish with chopped parsley and serve with lingonberry sauce on the side.