Description
This comforting Meatball Stroganoff combines tender meatballs, earthy mushrooms, and wide egg noodles in a creamy sauce flavored with Dijon mustard, Worcestershire sauce, and aromatic spices. Perfect for a hearty weeknight dinner, this dish is rich, satisfying, and easy to prepare in about 35 minutes.
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)
- 1½ 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 the Noodles: Bring a large pot of salted water to a boil and cook the wide egg noodles according to the package directions for al dente. Drain the noodles well and set aside.
- Brown the Meatballs: While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the thawed fully cooked meatballs and brown them evenly on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Sauté the 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 the Pan: Return the empty 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 for about 2 minutes to reduce slightly.
- Prepare the Sauce: Add the low sodium beef broth to the skillet. Whisk in the Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and a pinch of salt and black pepper to taste. Increase heat as needed to bring the sauce to a boil, and let it cook for 6 to 7 minutes to reduce and intensify the flavors.
- Combine and Simmer: Reduce heat to medium-low and stir in the heavy whipping cream. Return the browned meatballs, sautéed mushrooms, and cooked drained noodles to the skillet. Bring the mixture to a gentle simmer and cook for several minutes until the sauce slightly thickens.
- Finish the Stroganoff: Lower the heat to low and stir in the sour cream until the sauce is smooth and everything is evenly coated. Mix in the chopped fresh Italian parsley and serve the stroganoff immediately while warm.
Notes
- Use wide egg noodles for traditional stroganoff texture; regular noodles can be substituted but may alter authenticity.
- The dry white wine can be replaced with additional beef broth or non-alcoholic white wine if desired.
- Make sure the meatballs are fully thawed before cooking to ensure even browning.
- For a thicker sauce, cook the sauce a little longer before adding the cream and sour cream.
