Meatball Stroganoff with Dreamy Cream

 

ingredients:

• 1 lb ground beef (or a mix of beef & pork)

• 1/2 cup breadcrumbs

• 1 egg

• 1/4 cup grated Parmesan

• 2 cloves garlic, minced

• 1 tsp onion powder

• 1 tsp Worcestershire sauce

• Salt & black pepper, to taste

• 2 tbsp olive oil or butter (for browning)

for the dreamy cream sauce:

• 2 tbsp butter

• 1 medium onion, finely diced

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 2 tbsp flour

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 cup sour cream

• Salt & pepper, to taste

• Fresh parsley, chopped, for garnish

to serve:

• 12 oz egg noodles, cooked & buttered

directions:

make the meatballs

In a bowl, mix ground beef, breadcrumbs, egg, Parmesan, garlic, onion powder, Worcestershire, salt, and pepper. Roll into meatballs (about 1 inch). Heat oil in a skillet and brown meatballs on all sides. Remove and set aside (they’ll finish cooking in the sauce).

build the sauce

In the same skillet, melt butter. Add onion and mushrooms; sauté until softened and golden. Stir in garlic and cook 1 minute. Sprinkle in flour and stir to coat.

simmer it creamy

Gradually whisk in beef broth, Worcestershire, and Dijon. Simmer until thickened slightly, then return meatballs to the pan. Reduce heat and simmer 10 minutes, until meatballs are cooked through. Stir in sour cream until silky and dreamy.

serve

Spoon meatballs and sauce generously over buttered egg noodles. Garnish with fresh parsley and extra black pepper.

💡 tips:

• Add a splash of white wine when cooking the mushrooms for extra depth.

• Use frozen meatballs for a shortcut—just simmer longer in the sauce.

• Swap noodles for mashed potatoes or rice if that’s your comfort carb of choice.

⏲ prep time: 20 mins | cook time: 30 mins

serves: 4–6