Everyday Food editor Sarah Carey gives classic beef Stroganoff a cool twist by reinterpreting it as a meatball dish. Plus, learn her tips for making the meatballs as tender as possible.
Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
... can't respond this week due to Hurricane Sandy delays.
this link should take you to the video...
http://www.marthastewart.com/950162/beef-stroganoff-meatballs
their offices are in NYC, so they're not able to respond about video problems.
Looks like technical support failed on this one
WHERE IS THE VIDEO OF THIS RECIPE...CAN ANYONE ELSE GET THE MSG TO THEM..THERE IS NO VIDEO ..
Looks delicious, but where is the video? It only comes over as a printed recipe. Help!