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Meatball Stroganoff

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A cozy, budget-friendly Meatball Stroganoff that swaps sliced steak for juicy meatballs, delivering comfort and satisfaction in a one-skillet meal.

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Egg noodles or mashed potatoes for serving

Instructions

  1. In a bowl, combine the ground beef, breadcrumbs, Parmesan, egg, and salt and pepper. Mix gently until just combined and form into meatballs.
  2. Heat a skillet over medium and brown the meatballs on all sides. Remove and set aside.
  3. In the same skillet, add diced onion and sauté until translucent (3-4 minutes). Add minced garlic and cook for 30-60 seconds.
  4. Stir in sliced mushrooms and cook until they release moisture and start to brown.
  5. Pour in beef broth and add Worcestershire sauce, scraping up browned bits. Return meatballs to skillet, bring to a gentle simmer, and cook for about 15 minutes.
  6. Reduce heat; temper sour cream with some hot liquid, then stir back into skillet, avoiding boiling. Serve over egg noodles or mashed potatoes.

Notes

Brown meatballs in batches to avoid steaming them. Always temper sour cream to prevent curdling.

Nutrition

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