In 1980s Iowa, “Stroganoff” was a white sour cream sauce with mushrooms, and wine if you’re fancy (we were not). In other regions, there are red variations, flavored with paprika or tomato. This is a modern Australian red version with paprika. The salt and umami come from soy sauce, instead of Worcestershire sauce–I put a few dashes of W’sauce in the balls because I am untrusting and suspicious.
This week I learned that an Australian tablespoon is 20mL. North American and European tablespoons are 15mL. When I scribbled the recipe on paper I wrote “4 tsp” instead of “one TBSP” and that worked well. I didn’t bother to buy separate ground beef and ground pork for a 50-50 ratio; I got the usual “mixed”. And I don’t know what “swiss mushrooms” are, so I used the fabulous Bavarian brown mushrooms that I use in everything.
We ate these meatballs with Dinkelnudeln. You may know Dinkel as spelt or farro; it’s an old-fashioned grain that’s popular in Germany these days because it’s seen as healthier than wheat. These noodles are not a low-carb option (67g of carbohydrate per 100g), but according to St Hildegard Dinkel “creates good humor and joy in the human mind.” I also receive joy from meatballs. Why not double up?
See a list of all my #MeatballMonday ideas!
wait, there are different tablespoons?
I was also surprised!