Creamy Meatball Stroganoff Recipe Is A Delicious One-Skillet Sensation
A super-easy twist on a classic dish
Beef Stroganoff originated in Russia in the mid-19th century. It is traditionally consisted of cubes of beef sautéed in a mustard and sour cream sauce. Today the dish is popular around the world. And there are many variations that include mushrooms, onion and noodles. For our version we use lean ground beef to came up with this easy Meatball Stroganoff recipe. If you’re a meatball fan like I am you’re gonna love this dish.
The meatballs are a cinch to whip up. The trick is shaping them into same-size balls for even cooking. The best way to do that? Once prepped, roll the meat mixture into a log. Now it’s easy to eyeball it and cut the log in half. Then simply cut each section in half and in half again until you reach your desired number of portions. Now simply roll each into a ball and continue with the recipe. So simple! Give it a try then leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lb. ground beef
- ⅓ cup seasoned dry breadcrumbs
- 1 egg
- 2 Tbs. Worcestershire sauce
- ½ tsp. onion powder
- ¼ tsp. pepper
- 1 Tbs. oil
- 8 oz. mushrooms, quartered
- 1 cup sour cream
- ½ cup canned beef broth
- 2 Tbs. chopped red onion
- 2 Tbs. chopped parsley
Instructions
PrintMix beef, breadcrumbs, egg, Worcestershire, onion powder and pepper; shape into 12 balls. In 12" nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook until browned, 7–8 min. Remove.
Reduce heat to medium. Add meatballs; cook, turning occasionally, until browned, 5–6 min. Add mushrooms. Mix sour cream and broth; stir into skillet. Bring to a boil. Cover; over medium-low, cook until meatballs are no longer pink in centers, 10 min. Serve topped with onion and parsley.
Nutrition
- Calories: 451
- Fat: 32 gram
- Saturated Fat: 12 gram
- Protein: 27 gram
- Carbohydrate: 14 gram
- Fiber: 1 gram
- Cholesterol: 152 mg
- Sugar: 5 gram
- Sodium: 431 mg
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