Description
This hearty Meatball Stroganoff recipe combines tender meatballs with a creamy, flavorful mushroom sauce served over wide egg noodles. The dish features a savory blend of Dijon mustard, Worcestershire sauce, and paprika, enriched with cream and sour cream for a rich and comforting meal perfect for a satisfying dinner.
Ingredients
Scale
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs and Sauce
- 1 tablespoon olive oil
- 16 to 18 ounce package frozen fully cooked meatballs (thawed)
- 2 tablespoons butter
- 8 ounces cremini mushrooms (sliced)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 ½ cups low sodium beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika (regular, not smoked)
- ½ teaspoon garlic powder
- Pinch salt and freshly ground black pepper (or to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook Noodles: Cook the egg noodles according to package directions for al dente, then drain well to prepare the base for the stroganoff.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the thawed meatballs evenly, then transfer them to a plate and set aside for later use.
- Sauté Mushrooms: In the same empty skillet, melt butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and nicely browned, about 5 to 6 minutes. Transfer the mushrooms to the plate with the meatballs.
- Deglaze Pan: Return the skillet to medium heat. Pour in the dry white wine and bring to a low boil, stirring to deglaze and scrape up any browned bits from the pan. Let it boil gently for about 2 minutes to reduce slightly.
- Make Sauce Base: Add the low sodium beef broth, Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper to the skillet. Increase heat as needed to bring the mixture to a boil. Let it cook for 6 to 7 minutes to thicken slightly and deepen the flavors.
- Combine and Simmer: Reduce heat to medium-low. Add the heavy whipping cream, browned meatballs, sautéed mushrooms, and cooked egg noodles to the skillet. Bring the sauce to a gentle simmer and cook for several minutes until it slightly thickens.
- Finish Stroganoff: Lower the heat to low and stir in the sour cream until the sauce is smooth and well combined. Add chopped fresh Italian parsley, mix thoroughly, and serve the stroganoff immediately while hot.
Notes
- Use wide egg noodles for the authentic stroganoff texture, but other pasta types can be substituted if desired.
- For a non-alcoholic version, replace the dry white wine with additional beef broth or white grape juice.
- Make sure to brown the meatballs well to develop deep flavor.
- Adjust seasoning with salt and pepper to taste before serving.
