Meatball Stroganoff

A tasty comfort food meal that is relatively quick-and-easy when you rely on frozen meatballs.     

         

Meatball Stroganoff   Serves 4 to 6 

2 tablespoons  butter

1 yellow onion, diced

2 cloves of garlic, finely chopped

3 cups sliced button mushrooms 

2 tablespoons all-purpose flour

1 1/2 to 2 cups beef broth

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1/2 to 1 cup sour cream depending on preference (I used 1 cup)

2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill

16 to 24 small, cooked meatballs 

For Serving: Cooked egg noodles, rice or mashed potatoes

1. Melt the butter in a large low pan/skillet over medium heat. Add the onion, and cook for 5 to 6 minutes, or until soft.
2. Add the garlic and mushrooms and cook for 5 to 6 minutes, or until most of the lquid cooks off.
   
   
   
3. Sprinkle mixture with flour, stir to coat and cook 1 minute more
   
   
   
4. Add 1 1/2 cups beef broth, bring to a simmer and cook the liquid begins to thicken. Add additional broth as/if needed during the cooking process.
5. Add salt, pepper, Worcestershire, Dijon, sour cream and dill; still until evenly blended.
   
   
   
6. Add the meatballs and simmer (do not boil) with lid on for 5 to 7 minutes or until meatball are heated through. Taste and adjust seasonings as needed.  
   
   
   
7. Serve the meatball stroganoff with noodles, rice or mashed potatoes.
   
   
   

Recipe without photos . . . Meatball Stroganoff   Serves 4 to 6 

2 tablespoons  butter

1 yellow onion, diced

2 cloves of garlic, finely chopped

3 cups sliced button mushrooms 

2 tablespoons all-purpose flour

1 1/2 to 2 cups beef broth

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1/2 to 1 cup sour cream depending on preference (I used 1 cup)

2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill

16 to 24 small, cooked meatballs 

For Serving: Cooked egg noodles, rice or mashed potatoes

1. Melt the butter in a large low pan/skillet over medium heat. Add the onion, and cook for 5 to 6 minutes, or until soft.
2. Add the garlic and mushrooms and cook for 5 to 6 minutes, or until most of the lquid cooks off.
   
3. Sprinkle mixture with flour, stir to coat and cook 1 minute more
4. Add 1 1/2 cups beef broth, bring to a simmer and cook the liquid begins to thicken. Add additional broth as/if needed during the cooking process.
5. Add salt, pepper, Worcestershire, Dijon, sour cream and dill; still until evenly blended.
6. Add the meatballs and simmer (do not boil) with lid on for 5 to 7 minutes or until meatball are heated through. Taste and adjust seasonings as needed.  
7. Serve the meatball stroganoff with noodles, rice or mashed potatoes.