DESCRIPTION
This meatball stroganoff is my shortcut way to get that cozy, creamy flavor on the table fast. It uses frozen cooked meatballs, either homemade or store-bought, so you can skip straight to the good part. The sauce comes together quickly with mushrooms and sour cream, and it’s easy to double if you’re cooking for more. I actually make the doubled version when my kids are home, and it disappears so fast I sometimes think I should quadruple it. Ha! Happy cooking! – Christine xo
Ingredients
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- 4 oz. medium or wide egg noodles
- 2 tsp. cooking oil
- 4 oz. mushrooms, sliced
- 1 Tbsp. butter, cut into slices
- 1 Tbsp. flour
- 1 to 1 1/2 cups beef broth, divided
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tsp. dried thyme leaves
- 1/4 tsp. black pepper
- 1/2 lb. precooked meatballs (thawed or still frozen)
- 1/3 cup sour cream
- 1/2 to 1 tsp. Worcestershire sauce (optional)
Instructions
- Cook noodles according to package directions. Drain and return to the pot they were cooked in. Put lid in place until sauce is ready.
- Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the mushrooms and cook while stirring occasionally for 3-4 minutes. Reduce heat to low.
- Add the butter slices and stir until melted. Sprinkle the flour over top. Stir. Add 1/2 cup of the beef broth. Stir well. Stir in the garlic powder, onion powder, paprika, thyme, and pepper. Cook while stirring until thickened.
- Stir in the meatballs. Keep over low heat, stirring occasionally, until heated through, 8-10 minutes for thawed meatballs, 15-18 minutes for frozen. The sauce will reduce a bit while they’re cooking. If it gets too thick and stodgy, stir in more of the beef broth, 2 tabelspoons at a time.
- Remove skillet from the heat. Stir in the sour cream. Taste sauce and add salt, pepper, and/or Worcestershire sauce to taste, if needed.
- Remove lid from noodles. Stir noodles. Divide noodles among dinner plates. Top with meatballs and sauce.
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