Beef Stroganoff Meatballs over Egg Noodles

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 2 tbsp Worcestershire sauce
• 1/2 cup diced onion
• 8 oz egg noodles
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup sour cream
• Salt and pepper to taste

Steps

1. 1 In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, and diced onion. Season with salt and pepper. Form into 1-inch balls.
2. 2 Heat 1 tbsp butter in a large skillet over medium heat. Cook meatballs until browned on all sides, then set aside.
3. 3 In the same skillet, melt remaining butter and sauté mushrooms and garlic until softened.
4. 4 Stir in flour, cooking for 1 minute. Gradually add beef broth, whisking until smooth.
5. 5 Return meatballs to skillet, simmer for 15 minutes. Stir in sour cream, heat through without boiling.
6. 6 Meanwhile, cook egg noodles according to package instructions. Drain.
7. 7 Serve meatballs over egg noodles, drizzled with creamy sauce.

Equipment

• Large skillet
• Whisk
• Cutting board and knife

Variations

• Add a splash of Dijon mustard to the sauce for tanginess.
• Substitute ground beef with turkey for a leaner option.

Substitutions

• Use panko breadcrumbs for a lighter texture.
• Substitute sour cream with Greek yogurt for a lower-fat option.

Pairings

• Steamed green beans
• A glass of Pinot Noir

Nutrition

Tips

• For a richer flavor, sauté onions separately until caramelized before adding to the beef mixture.
• Use cremini mushrooms for a deeper flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently with extra broth if needed.

Serving Suggestions

• A sprinkle of fresh parsley
• A side of crusty bread

FAQ