Beef Stroganoff with Mini Meatballs
Beef Stroganoff with Mini Meatballs is a go to when craving a creamy pasta dish that won’t weight you down but satisfies in all the right ways. The tang of the sour cream mixes perfectly with the onion and garlic laced savory beef broth.
A crowd pleaser that is guaranteed to have friends and family going back for seconds or even thirds and then dreaming about it more as the night goes on.
Enough chat, grab your aprons. Let’s cook!
Ingredients
- 1 Lb. Ground Beef
- 1 ea Large White Onion
- 12 oz Mushrooms
- 6 ea Garlic Cloves
- 4 Tbl Parsley
- 1 ae Large Egg
- ¼ C Breadcrumbs
- 3 Tbl Savory Seekers Seasoning Salt
- 2 tsp Garlic Powder
- 2 tsp Black Pepper
- 12 oz Egg Noodles
- 2 Tbl Beef Bouillon
- 1 Tbl Mushroom Seasoning
- 4 Tbl AP Flour
- 1/3 C Sour Cream
- 4 Tbl Olive Oil
Instructions
- Start by prepping all the veggies. Mince the parsley, onion, and garlic, then half and slice the mushrooms.
- In a medium sized bowl add the ground beef, ¼ of the onion, ¼ of the garlic, the egg, the breadcrumbs, 2 Tbl parsley, the garlic powder, 2 tsp black pepper, and 2 Tbl of Savory Seekers Seasoning Salt. Using your hands combine all the ingredients until everything is evenly incorporated.
- Cover a sheet tray with parchment paper then using a teaspoon or small spoon place little dollops of the meat mixture on the parchment paper. Once you have all the meat divided up, go back, and roll the little meat dollops into nice round balls.
- Now that the hard part is done grab a large pan and add two tablespoons of oil.
- Over medium heat seer the meatballs in batches until the outsides are nice and brown. You don’t have to cook then all the way through as they will be simmering in the sauce later.
- With the meatballs all cooked, pull them out of the pan and set aside for later. Be sure to leave the left-over oil and little bits of meatballs that are left in the pan, this is the good stuff.
- Add in one more tablespoon of oil then toss in the onion. Don’t worry if it seems like too much oil it will be beneficial in making the sauce later. Once the onion is translucent add in the garlic and sauté for one more minute before adding in the sliced mushrooms. Be sure to season with our Savory Seekers Seasoning Salt or a little salt and black pepper. Always season as you go!
- After four or five minutes and the mushrooms have cooked down, sprinkle in three or four tablespoons of flour, the beef bouillon, and the garlic powder. Stir thoroughly, the mixture should look pasty. Next slowly add in three to four cups of water stirring as you go. You want to be sure and break up all the flour clumps, this will help to keep the sauce smooth.
- You can use beef broth instead of water just leave out the bouillon.
- At this point add the meatballs back in and bring everything to a boil then reduce the heat and simmer the mixture. Be sure to stir often as the sauce will start to thicken.
- In a separate pot bring four quarts of salted water to a boil. When the water is rolling add in the egg noodles and cook for about six minutes. You want the noodles to be Al dente as they are going to be finished in the sauce.
- Right before the noodles are done add the sour cream to the meatball sauce mixture and stir well. Adding the sour cream to early or at to high of a heat can cause the sauce to break and not look very pretty.
- Once the noodles are ready drain them then add them directly into the meatball and sauce mix. Carefully stir everything together then simmer for another minute or two. Season with a little salt and pepper to make sure the flavor is right where you want it.
- All that is left to do is plate up and eat!
- so grab your favorite bowl and scoop in a few large helpings of the delicious beef stroganoff and mini meatballs. Next add a little parsley garnish to the top, take a few food photos and dig in.
Notes
Happy eating everyone.