Meatball Stroganoff
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
719 kcal
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Course
Main Course
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Cuisine
Russian
Meatball Stroganoff
Description
This Meatball Stroganoff recipe starts with cooking egg noodles to just before al dente and setting them aside without rinsing to retain the starch. Mushrooms are sautéed in butter with salt and pepper until browned, then flour is added to the pan and cooked briefly to form a roux. Beef stock combined with Worcestershire sauce is whisked in to create a smooth sauce base.
Cooked beef meatballs are added and simmered until the sauce thickens, followed by stirring in sour cream to finish the sauce with a creamy texture and slight tang. The prepared egg noodles are then incorporated, absorbing some sauce and flavors.
This dish offers a rich, hearty texture with tender meatballs and a velvety sauce, perfect for a filling dinner. The balance of mushroom earthiness, beef flavor, and creamy sour cream rounds out the profile.
Using a concentrated beef stock paste enhances the sauce depth. Leftovers can be reheated gently to prevent curdling of the sour cream. This stroganoff is straightforward but yields a satisfying and comforting meal.
Ingredients
- 1 pound egg noodles
- 4 tablespoons butter divided, unsalted
- 8 ounces cremini mushroom sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/4 cup flour
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 bag beef meatball Cooked Perfect Angus brand
- 1/4 cup sour cream
Instructions
- Cook the egg noodles to one minute shy of the direction on the bag and drain (do not rinse).
- Add two tablespoons of butter to a cast iron skillet on medium high heat.
- Add the mushrooms, salt and pepper and brown for 2-3 minutes before stirring.
- Brown for an additional two minutes before adding the remaining 2 tablespoons of butter.
- Add the flour and whisk well, cooking the flour for 30 seconds.
- Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
- Add in the meatballs and cook for 5 minutes until the sauce thickens.
- Add in the sour cream and cook and additional 1-2 minutes before adding in the pasta and serving.
Notes
- Use a thickened beef stock paste for a more flavorful sauce if available.
- Cook noodles just shy of package instructions to maintain texture when combined with sauce.
- Reheat leftovers gently to prevent sour cream from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 719kcal | 36% |
| Carbohydrates | 62g | 21% |
| Protein | 34g | 68% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 170mg | 57% |
| Sodium | 550mg | 23% |
| Potassium | 937mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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