Meatball Stroganoff Recipe

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Meatball Stroganoff

Cindy Montgomery


Very simple and quite delicious!

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35 Min


45 Min


Stove Top


2 lb
ground beef
egg, lightly beaten
1/2 c
italian bread crumbs
1/2 c
medium onion, grated
salt and pepper to taste
medium onion, chopped
2 jar(s)
mushrooms, drained
4-1/2 c
water, divided
5 Tbsp
butter, divided
4 pkg
dry mushroom gravy mix
1/2 to 3/4 c
sour cream
splashes of worcestershire sauce
1 pkg
egg noodles
fresh parsley, chopped (optional)

Directions Step-By-Step

Meatballs: Add milk to breadcrumbs and allow to soak for 5 minutes. Mix breadcrumbs, ground beef, egg, 1/2 cup water, grated onion, salt and pepper. The meatballs will be a little loose - that is OK because that will ensure tender meatballs. Form into 1-1/2 inch meatballs - place on foil-lined baking sheet sprayed with non-stick spray. Bake meatballs at 350 for 30 minutes. Remove from oven and set aside.
Melt butter in saucepan - add minced onion and cook on medium heat until onion softened. Add drained mushrooms to sauteed onion and cook for 3 minutes. Add 4 cups of water, 4 pkgs of mushroom gravy mix and cook until thickened. If gravy is not as thick as you would like, mix 1/4 cup of flour with 1/2 cup of water and whisk until smooth - add to gravy in small amounts to thicken to your preference. Add 3 shakes of worcestershire sauce to gravy.
Add meatballs to gravy and set burner to low to keep warm. Cook egg noodles according to package directions and drain. Add 2 tablespoons of butter to noodles and toss. Mix sour cream into gravy and meatballs and stir gently. Ladle meatballs and gravy over cooked egg noodles - garnish with fresh, chopped parsley if desired.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids
Hashtags: #meatball, #stroganoff