Meatball Stroganoff

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Flour Medium Brush Stroke Egg noodles Medium Brush Stroke Cremini mushrooms Medium Brush Stroke Worcestershire Medium Brush Stroke Sour cream Medium Brush Stroke Unsalted butter Medium Brush Stroke Pepper Salt Beef stock Full Ingredients

How to make

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Bring a pot of water to a boil and boil the egg noodles until al dente (one minute shy of the package directions). Drain the water from the cooked noodles.

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In a skillet, melt two tablespoons of butter and add the sliced mushrooms. Season with salt and freshly cracked black pepper, and cook the mushrooms for 4-5 minutes until browned.

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Add the remaining two tablespoons of butter and whisk in the flour, cooking the flour for 30 seconds before pouring the beef stock and Worcestershire sauce into the skillet.

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Whisk the sauce until smooth, then add the tender meatballs, and cook for 5 minutes until the sauce has thickened.

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Mix in the sour cream and cook for an additional 1-2 minutes before adding the cooked pasta.

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Serve the meatball stroganoff with chopped fresh parsley and a dollop of sour cream on top.

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Cooking Tips

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Meatball Stroganoff

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