Meatball Stroganoff over Egg Noodles

Popular in mid-century America, Beef Stroganoff is actually a 19th century recipe created by the French chef of Russian Count Pavel Stroganov that combines a basic French mustard sauce with sour cream, a popular Russian condiment and the key ingredient in many Russian dishes.

Popular versions of Beef Stroganoff made at home often use ground beef or meatballs, but the first recorded recipe of the dish used beef cubes. Later beef strips were used, and still are in many restaurants. Our simple take is perfect for busy cooks—we use frozen meatballs as the base of the dish and add canned mushrooms. It takes a little longer, but if you are a big fan of fresh mushrooms like I am, you can sauté sliced fresh mushrooms instead.

Wide egg noodles and meatballs topped with a mushroom sauce on a purple plate with a fork, garnished with parsley

Wide egg noodles and meatballs topped with a mushroom sauce on a purple plate, garnished with parsley

Meatball Stroganoff over Egg Noodles

Course: Main Dish
Servings: 6 servings
Calories per Serving: 570
Print Pin
4 from 1 vote
Cook Time: 20 mins
This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes.

Ingredients

  • 1 1/2 lbs. frozen cooked meatballs
  • 2 C beef broth
  • 8 oz sliced mushrooms, drained
  • 2 C light sour cream
  • 4 Tbsp flour
  • 1 C milk
  • 2 Tbsp. Dijon mustard
  • 16 oz package hot cooked wide egg noodles

Instructions

  • In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
  • In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into meatballs. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  • Serve over hot cooked noodles.

Notes

You can purchase frozen meatballs (I’m partial to the Costco brand) or use our bulk meatball recipe.
If you prefer fresh mushrooms, substitute 8 oz. of sliced and sautéed fresh mushrooms.
Recipe Author: Mary Ann Kelley

Top photo is wide egg noodles and meatballs topped with a mushroom sauce on a purple plate with a fork, garnished with parsley. Bottom photo is Wide egg noodles and meatballs topped with a mushroom sauce on a purple plate, garnished with parsley; text Meatballs Stroganoff Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking, she enjoys reading, researching genealogy, and traveling.

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