Leftovers Makeover: Swedish Meatballs to Beef Stroganoff Recipe

November 15, 2012 by

After our Swedish meatballs feast that served 6, we had 4 portions leftover. We ended up just eating them reheated as the original dish, but there are a couple of other ways you can use up your leftovers to create new meals. If you’re going to use the leftovers, store the meatballs and gravy (together) and any mash/vegetables separately.

As the sauce is made basically from cream and beef broth, you have the makings of a stroganoff sauce. To make 2 portions, you will need:

  • 1 cup sliced mushrooms
  • 1/2 an onion, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika

Heat a frypan over medium heat and add the onions. Cook these in whatever you like - most people would use a combination of butter and oil or one or the other, but if you’re on a diet, just dry fry them (but they will colour if you don’t move them around enough. You could try adding splashes of water so they steam as well). Cook for 3 minutes, stirrring constantly, then add the mushrooms. Cook for another 4 minutes or until cooked to your liking. Add the tomato paste and paprika and stir to combine, then stir constantly for 2 minutes so the rawness of the paste can cook out.

Add the leftover Swedish meatballs and gravy. Stir well to combine, and add in the Worcestershire sauce. Season to taste, adding more Wooster if you like. If your sauce is too thick, just add water or more beef stock to thin it, but be careful you don’t add too much and make it like soup. Stir it really well to incorporate it into the sauce.

Serve with rice, fettuccine or leftover mashed potato and some steamed greens. Top with chopped parsley for garnish and extra flavour.

 

 

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