How to make meatball stroganoff

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Italy meets Russia in this take on a classic beef stroganoff. Juicy, bite-sized meatballs replace the traditional steak as the protein in this hybrid dish, and savory baby portobello mushrooms and tender egg noodles fill out this creamy, hearty meal. This dish really is perfect for the whole family. (What kid doesn't like meatballs?) The recipe below calls for ground beef, but that could also be substituted with ground pork, chicken or turkey. Whatever meat you choose, be sure to cook it thoroughly.
This recipe is particularly kid-friendly, and it's a great idea to include any helpers you may have at home to join in the kitchen and roll out the meatballs. After all, teamwork makes the dream work. There is no rule on how large or small the meatballs should be, but keep in mind that larger meatballs will need more time to cook. Leave your passport at home, and visit two countries at once with this flavorful dish!
Cooktop Cove
Meatball Stroganoff
15 mins
20 mins
35 mins
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.
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