1-1/2 pounds ground beef, 80/20 mixture
1/2 cup sliced baby portobello mushrooms
12 ounces wide, flat egg noodles
1 medium onion, diced
2-1/2 cups low-sodium beef broth
3 tablespoons unsalted butter
1 egg
2 tablespoons vegetable or canola oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 teaspoon paprika
1 teaspoon freshly chopped parsley
Kosher salt and fresh ground black pepper
In a large pot, bring 6 cups of salted water to a rolling boil.
Add the egg noodles, and cook according to the packaging for "al dente." Once the noodles are cooked, drain and set aside.
While the noodles are boiling, in a separate bowl mix together the ground beef, egg, garlic powder and a pinch of salt and pepper, until fully incorporated.
Roll out 1-1.5-inch meatballs by hand, using all the ground beef mixture.
In a large skillet, add 2 tablespoons of butter and melt over medium-high heat.
Add the chopped onions to the skillet, and sauté until the onions become soft and translucent, about 3 to 5 minutes.
Add one tablespoon of vegetable oil to the skillet, and carefully add the meatballs to the skillet. Cook the meatballs while stirring occasionally, browning them on all sides.
Add remaining tablespoon of vegetable oil to the skillet, and add the garlic and sliced baby portobello mushrooms. Cook until edges of mushrooms start to turn brown.
Season with a pinch of salt and pepper.
At the same time, add the remaining butter, paprika, flour and Worcestershire sauce to the skillet. Stir until everything is incorporated.
Add beef broth to the skillet, and reduce heat to medium-low. Partially cover and let simmer until the sauce thickens, about 5 to 7 minutes.
Once the sauce is thickened, add the sour cream to the skillet and stir until the sauce is consistent.
Season with salt and pepper to taste.
Continue to cook the stroganoff until the meatballs are fully cooked, and the mixture is homogenous.
Portion out the egg noodles in individual bowls, and top the noodles with the hot stroganoff mixture.
Garnish with a dollop of sour cream, a pinch of paprika and a sprinkle of fresh parsley.
