This variation of the classic beef stroganoff brings together tender homemade meatballs simmered in a rich, creamy mushroom sauce, all served over fluffy egg noodles.
Ingredients
Scale:
1 pound ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup sour cream
Salt and pepper to taste
12 ounces egg noodles
Fresh parsley, chopped (for garnish)
A sprinkle of paprika or fresh chives (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until just combined.
Shape the mixture into meatballs about 1 inch in diameter and place them on a greased baking sheet.
Bake the meatballs for 20 minutes, or until browned and cooked through.
While the meatballs are baking, cook the egg noodles according to package instructions until al dente, then drain.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Stir in the sliced mushrooms and cook until softened.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.
Reduce the heat to low, then stir in the sour cream until smooth. Season with salt and pepper to taste.
Add the baked meatballs to the sauce and stir to coat them well.
Serve the meatballs and sauce over the cooked egg noodles, garnishing with fresh parsley and paprika.
