Meatball Stroganoff

[Guest guest]

Here's a recipe I have made before, but had forgotten about. I made it

again a few nights ago. I'm not sure why I had forgotten it as it is

delicious and very much enjoyed by my family.

 

 

 

" Meatball " Stroganoff

 

 

Meatballs

 

 

400 g (14 oz) finely ground nuts

100 g (3 1/2 oz) celery, finely chopped

1 cup rice crumbs (-OR- dry GF bread crumbs)

4 green onions, finely sliced

4 cloves garlic, crushed

8 tsp nutritional (savoury) yeast flakes

4 tsp egg replacer powder

4 tbsp (5 1/3 US tbsp) water

3 tsp chicken-style bouillon powder

salt and freshly ground pepper, to taste

oil for frying

 

 

1. Mix the egg replacer with the water to form a smooth paste.

 

2. In a mixing bowl mix all ingredients together well (your hands are

really good for mixing this). The mixture should hold together to roll

into small balls. If not add a little more water.

 

3. Form into small balls.

 

4. Fry the balls in a little oil until golden brown all over. Set aside.

 

 

 

Sauce

 

 

500 g (1 lb) mushrooms, sliced

2 onions, sliced

1 to 2 tbsp oil

2 cups water

4 tsp chicken-style bouillon powder

1/4 cup tomato paste

1 recipe of " Tofu Sour Cream " (see below)

salt and pepper, to taste if desired

 

 

1. Saute onions and mushrooms in oil until well cooked.

 

2. Add water, bouillon powder and tomato paste. Simmer for around 5

minutes.

 

3. Season to taste with salt and pepper, if desired.

 

4. Add balls to sauce and simmer just long enough to heat the balls

through.

 

5. Gently stir through the sour cream. Heat through. Do not allow the

sauce to boil or it will curdle. Serve immediately with rice or GF pasta.

 

 

Serves 5 - 6.

 

 

 

 

Tofu Sour Cream

 

 

300 g (10 oz) package of silken tofu – rinsed

1 tablespoon (4 tsp) oil

2 tablespoons (8 tsp) lemon juice

2 teaspoons apple cider vinegar

1 teaspoon sweetener

1/2 teaspoon salt

 

 

1. Place all ingredients in a food processor.

 

2. Process several minutes until smooth and creamy.