This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes. It is an easy way to put comfort food on the table during the week.
Beef Stroganoff, a popular dish in mid-century America, combines a basic sour cream and mustard sauce with beef and mushrooms. The 19th century French chef of Russian Count Pavel Stroganov created the sauce by combining sour cream with a basic French mustard sauce. Sour cream is a popular Russian condiment and the key ingredient in many Russian dishes.
The first recorded recipe of beef Stroganoff used beef cubes. Common homemade versions often use ground beef or meatballs. Beef strips are used in many restaurants.
Our simple take is perfect for busy cooks. We use frozen meatballs as the base of the dish and add canned mushrooms. If you are a mushroom lover, you can substitute sautéed sliced fresh mushrooms instead for better texture and richer flavor.
Vegetarians can also enjoy this delicious dish by using vegetable broth and our vegetarian meatball recipe made with Beyond Beef products.
Meatball Stroganoff over Egg Noodles
- 1 ½ pounds frozen cooked meatballs, thawed
- 2 cups beef broth
- 8 ounces sliced mushrooms, drained
- 2 cups light sour cream
- 4 tablespoons flour
- 1 cup milk
- 2 tablespoons Dijon mustard
- 16 ounces wide egg noodles, cooked and drained
- In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
- In a small bowl, stir together sour cream and flour.
- Whisk in milk and mustard.
- Stir sour cream mixture into meatballs.
- Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
- Serve over hot cooked egg noodles.
Nutrition per serving
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