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.
Meatball Stroganoff over Egg Noodles
- 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
- 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.