Description
This Meatball Stroganoff recipe is a creamy, comforting dish that combines tender meatballs and sautéed mushrooms in a rich sour cream sauce, served over al dente wide egg noodles. With hints of Dijon mustard, paprika, and Worcestershire sauce, it offers a flavorful twist on the classic stroganoff, perfect for a hearty family dinner.
Ingredients
Scale
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs & 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 wide egg noodles according to the package directions until al dente. Once cooked, drain the noodles well and set aside.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the thawed fully cooked meatballs and brown them on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced cremini 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 with Wine: Return the skillet to medium heat and pour in the dry white wine. Bring it to a low boil while stirring to deglaze the pan, loosening any browned bits. Let it cook at a low boil for about 2 minutes to slightly reduce the liquid.
- Add Broth and Seasonings: Add the low sodium beef broth to the skillet. Whisk in the Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper to taste. Increase heat as needed to bring the liquid to a boil, then cook for 6 to 7 minutes to reduce slightly and deepen the flavors.
- Simmer with Cream and Combine: Reduce heat to medium-low. Stir in the heavy whipping cream, browned meatballs, sautéed mushrooms, and the cooked drained noodles. Bring the mixture to a gentle simmer and cook for several minutes until the sauce thickens slightly.
- Finish with Sour Cream and Parsley: Lower the heat to low and stir in the full-fat sour cream until the sauce is smooth and everything is well coated. Finally, stir in the fresh chopped Italian parsley. Serve the stroganoff immediately while hot.
Notes
- Using wide egg noodles adds a classic texture and helps soak up the rich sauce; alternatively, pappardelle or fettuccine can be used.
- The white wine used should be dry; if unavailable, additional beef broth can substitute, though wine adds depth.
- Using fully cooked frozen meatballs simplifies preparation and shortens cooking time while still keeping the dish flavorful.
