Description
This Meatball Stroganoff recipe combines tender meatballs with a creamy, savory sauce served over a bed of egg noodles, creating a comforting and satisfying meal that’s perfect for any night of the week.
Ingredients
Scale
Meatballs:
- 1 pound frozen or homemade fully cooked meatballs
Stroganoff:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup sour cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- 8 ounces egg noodles, cooked
- Chopped fresh parsley, for garnish
Instructions
- Prepare Meatballs: Heat olive oil in a skillet, add onion, cook until softened. Add garlic and mushrooms, sauté until tender.
- Make Stroganoff: Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Simmer, then add meatballs and cook until heated through.
- Thicken Sauce: Mix sour cream with flour, stir into skillet. Simmer until sauce thickens slightly.
- Serve: Pour stroganoff over cooked egg noodles, garnish with parsley.
Notes
- Use Greek yogurt as a lighter alternative to sour cream.
- For a richer sauce, add 1/4 cup heavy cream along with the sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
