Meatball Stroganoff
Tender meatballs and egg noodles simmer in a creamy mushroom sauce, all cooked in one pan for a speedy weeknight dinner.
Ingredients
- 4 tbsp unsalted butter 60g
- 8 oz baby bella mushrooms sliced, 225g
- 1 medium shallot finely chopped
- 4 cups beef broth 960 ml
- 4 cups uncooked wide egg noodles about 6 oz / 170g
- 24 frozen cooked beef meatballs thawed, about 1 lb / 450g
- 2/3 cup sour cream at room temperature, 160g
- 1/4 tsp salt plus more to taste, 1g
- 1/4 tsp black pepper 1g
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Melt the butter in a large skillet or Dutch oven over medium-high heat.
- Add the sliced mushrooms and chopped shallot. Cook, stirring often, for 5 to 7 minutes, until the mushrooms are browned and tender.
- Season the mushrooms with salt and pepper.
- Pour in the beef broth. Add the egg noodles and thawed meatballs, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to medium. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
- Confirm the meatballs are heated through to an internal temperature of 160°F (71°C) using an instant-read thermometer.
- Remove the skillet from the heat and let it stand for 3 to 5 minutes to cool slightly.
- Gently stir in the room-temperature sour cream until the sauce is smooth and creamy. Do not return the pan to the heat.
- Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.
Notes
Meatball Temperature: For food safety, ensure the pre-cooked meatballs are thoroughly heated to an internal temperature of 160°F (71°C), as they are made from ground meat.
Creamy Sauce: Using room temperature sour cream and stirring it in off the heat helps prevent it from curdling and keeps the sauce smooth.
Thawing Meatballs: You can thaw meatballs quickly in the microwave according to package directions or let them thaw overnight in the refrigerator.
Noodle Cooking: The noodles cook directly in the sauce. If your sauce gets too thick before the noodles are tender, add another splash of beef broth.