Easy Meatball Stroganoff (Print Version)
Hearty meatballs in a creamy sauce served over egg noodles for a satisfying dinner.
# Ingredients:
Meatballs
01 -
1.5 lbs precooked meatballs, frozen or thawed
Seasonings
02 -
0.5 tsp salt
03 -
0.5 tsp black pepper
04 -
1 tsp Italian seasoning
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
Sauce Base
07 -
3 tbsp unsalted butter
08 -
3 tbsp all-purpose flour
09 -
2 cups beef broth
10 -
2 tbsp Worcestershire sauce
11 -
1 tbsp Dijon mustard
12 -
1 cup sour cream
Pasta
13 -
10-12 oz medium egg noodles
Garnish
14 -
Fresh or dried parsley
# Instructions:
01 -
Bring a large pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
02 -
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Stir in 3 tablespoons of flour and cook for at least one minute, stirring continuously to form a roux.
03 -
Gradually whisk in 2 cups of beef broth until smooth. Season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Simmer the mixture, stirring occasionally, until it thickens.
04 -
Stir in 1 tablespoon of Dijon mustard and 2 tablespoons of Worcestershire sauce, blending thoroughly into the sauce.
05 -
Add the precooked meatballs to the skillet and cover with a lid. Reduce heat slightly and cook until meatballs are heated through.
06 -
Remove the skillet from heat and stir in 1 cup of sour cream until fully incorporated. Add the cooked egg noodles and mix gently to combine evenly.
07 -
Garnish with fresh or dried parsley and serve immediately.
# Notes:
01 -
Use precooked meatballs to reduce cooking time. Adjust seasoning to taste before serving.