No Image
prep time
35 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds ground beef
- 1 - egg, lightly beaten
- 1/2 cup italian bread crumbs
- 1/2 cup milk
- 1 - medium onion, grated
- - salt and pepper to taste
- 1 - medium onion, chopped
- 2 jars mushrooms, drained
- 4-1/2 cups water, divided
- 5 tablespoons butter, divided
- 4 packages dry mushroom gravy mix
- 1/2 to 3/4 cups sour cream
- 3 - splashes of worcestershire sauce
- 1 package egg noodles
- - fresh parsley, chopped (optional)
How To Make meatball stroganoff
-
Step 1Meatballs: 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.
-
Step 2Melt 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.
-
Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes