Description
A delightful twist on classic stroganoff, featuring savory meatballs in a creamy, flavorful sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- In a mixing bowl, combine ground beef, breadcrumbs, egg, milk, garlic, salt, and pepper. Mix until just combined and form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides until fully cooked. Transfer meatballs to a plate.
- In the same skillet, melt butter. Add sliced onions and mushrooms. Sauté until softened and golden brown.
- Sprinkle flour over the mixture, stir well to coat, then gradually pour in the beef broth while whisking to prevent lumps. Simmer until the sauce thickens.
- Reduce heat and stir in sour cream and Worcestershire sauce until smooth. Return the meatballs to the skillet and simmer for 5–10 minutes, allowing flavors to meld and the meatballs to reheat fully.
- Serve hot over noodles, rice, or mashed potatoes. Garnish with parsley if desired.
Notes
Ensure not to overcrowd the pan when browning the meatballs for even cooking. You can experiment with different herbs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg