This simple Meatball Stroganoff is full of store-bought short cuts, but I swear, it is incredible!
I’m not a great chef, but I am a good cook. Having said that, I don’t necessarily stick to authentic, regional rules about cuisine. I “Okiefy” most of my recipes (that does not mean that I fry everything). This one is no exception. I love Beef Stroganoff, I love Meatballs, and I firmly believe they must be combined.
- 25 Frozen Meatballs – get store-bought meatballs, but not Italian flavored. Get “country” or “original.”
- Flour (gluten free option coming soon) – 3 tablespoons
- Sea Salt – to taste
- Ground Black Pepper – to taste
- Garlic Powder – 2 tablespoons
- Onions – 1 medium onion cut into strips
- Heavy Cream – 2/3 cup
- Butter – 7 tablespoons
- Cream of Mushroom Soup – 1/2 can
- Beef Broth – 1 can
- Button Mushrooms – 1 cup sliced
- Fresh Parsley – 2 tablespoons chopped
- Sour Cream – at least 4 tablespoons
- Wide Egg Noodles (gluten free option coming soon) – 1 package
Instructions (it’s always a good idea to read through the instructions before beginning):
- Mise en place (everything in it’s place): Your prep needed is to
- slice your onion into thick strips;
- chop your parsley;
- slice your mushrooms sideways, from the top to the bottom;
- lay out your measuring cups and spoons;
- set out one large sauce pan for your pasta and a medium sauce pan for your meatballs;
- and set your ingredients out in the order that they will be used within easy reach of your oven.
- Saute the onions. Melt 5 tablespoons of butter on low heat in a large saucepan, and add sliced onions. Sprinkle onions with a generous helping of crushed pepper and a tablespoon of sea salt. Turn heat up to near medium, and saute the onions slowly until they are completely soft and soaked well in the butter. Don’t caramelize them or brown the edges. Take your time, and manage the heat as you go. Approx. 10 minutes
- Semi roux the onion/butter mixture. Once the onions are very limp and the butter is slightly darker (slightly) add one tablespoon of flour to the mixture. Turn the heat back to low, and stir in the flour for about 2 minutes.
- Add 1/4 cup of beef broth to the saucepan, and stir it into the semi roux.
- Add the frozen meatballs to the mix, and 1 more tablespoon or so of crushed black pepper. Cover and simmer on medium/low for 5 minutes, stirring occasionally.
- Whisk 2 tablespoons of flour into the rest of the cold beef broth. Add 1/2 can of cream of mushroom soup to the flour/broth mixture, and whisk until it is smooth with no lumps. Pour this into the saucepan and stir to combine, while turning heat up slowly until it reaches a boil. Then return to covered simmer at medium/low for another 3 minutes.
- Fill a large pot halfway with water, and season the water with a lot of fine table salt (think sea water). Add 2 tablespoons of butter, and bring the water to a rolling boil. Add pasta and stir frequently for the time recommended on the packaging for al dente pasta.
- Stir 2 tablespoons of Worcestershire sauce and 2/3 cup of heavy cream into the meatballs, and turn the heat up to medium/high. Simmer, uncovered, for 3 more minutes, stirring very frequently (don’t forget to keep an eye on your pasta).
- Test taste the meatball sauce to see if more flour is needed to thicken it. If so, add about 2 teaspoons of flour to a small amount of cold water (about 1/4-1/2 cup) and whisk to blend well. Add it to the meatballs. Stir to combine and let sauce simmer to thicken for at least 3 more minutes.
- Serve meatballs and sauce over drained (but not rinsed) pasta.
- (Optional) Fold a tablespoon or more of sour cream into each serving.
- Sprinkle with chopped parsley and more chopped black pepper.