Meatball Stroganoff
This hearty meatball stroganoff is comfort food at its finest. Best of all, it is easy to prepare with frozen or homemade meatballs!
Servings: 6
Calories: 711kcal
Ingredients
- ¼ cup butter
- 16 ounces fresh mushrooms sliced
- 1 large yellow onion sliced
- 3 cloves garlic minced
- ¼ cup flour
- 1 ½ pounds meatballs precooked
- 1 ½ cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup sour cream
- Salt and fresh ground black pepper to taste
- 12 ounce bag of egg noodles
Instructions
- Boil a large pot of salted water and cook the egg noodles according to package instructions. Then drain and set aside. (Tossing the noodles in oil will prevent them from clumping while they sit)
- Melt butter in a saute pan over medium heat. Add the sliced onions and mushrooms. Cook, stirring occasionally, for 6-8 minutes, or until the onions are softened and translucent and the mushrooms have released their liquid and begun to brown. Add the minced garlic and cook for 1 more minute, or until fragrant.
- Reduce the stovetop to medium-low heat. Sprinkle flour over the mushroom-onion mixture. Stir continually for 1-2 minutes to cook out the raw flour taste and form a roux. Stir in the beef broth and Worcestershire sauce gradually while scraping up any browned bits from the bottom of the pan.
- Return the meatballs to the skillet and bring to a simmer until the meatballs are heated through and the sauce has thickened to a gravy consistency. Then remove the saute pan from heat and stir in the sour cream. Season the meatball mixture with salt and black pepper to taste. Serve immediately over egg noodles.
Notes
You can use precooked frozen meatballs, or make your own meatballs from scratch.
Nutrition
Calories: 711kcal | Carbohydrates: 51g | Protein: 32g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 402mg | Potassium: 841mg | Fiber: 3g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg