The following recipe was originally published on Girl Carnivore, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @girlcarnivore as well as on Twitter and Facebook.
Recipes
Easy Meatball Stroganoff
Easy Meatball Stroganoff
You'll Need
- 8 oz par-boiled egg noodles
- 2 tbsp Olive oil divided
- 1/2 tsp Salt
- 8 oz portabella mushrooms sliced
- 1 lbs meatballs
- ½ onion minced
- 2 cloves garlic minced
- ¼ cup white wine
- 1 tbsp Dijon mustard
- 2 cups chicken broth
- 1 cup sour cream
- Fresh thyme
- Fresh Parsley
To Make
Sautee the Mushrooms
- Heat a skillet over medium heat.
- Add 1 tablespoon oil and the sliced portobello mushrooms.
- Season with a pinch of salt.
- Saute, until the liquid, sweats out, about 7 minutes.
- Once the liquid cooks out of the mushrooms, they will behind to brown. Stir as needed until cooked through.
- Remove from pan and set aside, covering with foil.
Cook the Meatballs
- Add the frozen meatballs to the pan and saute until heated through, about 10 minutes.
- Add the remaining olive oil and onion. Season with the remaining pinch of salt.
- Cook for another 5 minutes, stirring occasionally until softened.
- Add the garlic and cook 30 seconds longer.
- Whisk in the mustard and stir to coat.
Deglaze the Pan
- Carefully add the white wine to the pan, scraping up any browned bits.
Whisk in the Liquids
- Carefully pour in the chicken broth.
- Spoon in the sour cream and stir to combine.
Fold in the Pasta
- Carefully pour the pasta into the pan and fold to combine.
- Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat.
Serve. Garnish with freshly chopped parsley and serve.
Recipe Notes
- Packing in par-boiled noodles makes this recipe come together quickly. If you want, you can boil egg noodles, drain and fold them into the stroganoff fresh. I just like the minimal prep and limited clean-up of cooking them ahead of time.
- Pork or beef meatballs work great in this recipe! Use whatever you have on hand.
- If you don't have portabella mushrooms, substitute baby Bellas washed and sliced thin. Classic white mushrooms work well in this recipe too.
- This recipe is shown on a camp stove but can be made directly over the fire, on any grill, or on a traditional range top.
