Meatball Stroganoff (Without Canned Soup!)
This made from scratch beef stroganoff meatball recipe has a creamy sour cream sauce with no canned soup or frozen meatballs. It's still quick and simple enough to make for a busy weeknight in just 30 minutes, but it will taste like you worked on it all day.
Ingredients
- 1 ½ lb ground beef
- 3 tablespoons fresh parsley (chopped)
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons red wine
- ½ cup onion (diced)
- 6 ounces mushrooms (sliced)
- ½ cup beef stock
- ¾ cup sour cream
- ¼ cup heavy cream
Instructions
- In a large bowl, combine ground beef, parsley, Worcestershire sauce, half the garlic and seasonings. Use a 2 tablespoon cookie scoop and form into balls.
- In a skillet over medium high heat, cook the meatballs , browning on both sides, about 2-3 minutes. Remove and set aside.
- In the same pan, add butter, olive oil and wine. Reduce heat to medium and add onion, mushrooms and the rest of the garlic. Saute until onions are starting to turn brown and mushrooms are tender. Add beef broth and cook until slightly reduced. Stir in sour cream and heavy cream. Add meatballs back to the pan and let simmer uncovered on low for about 10 minutes.
Barbara's Notes + Tips
- You can substitute chicken broth for beef broth.
- Ground beef should be cooked to 160º, use a. meat thermometer to determine when they are fully cooked so they don't over cook.
- You will need to use cream and not milk to get a creamy sauce.
- Use ground chuck for more flavor with an 80/20 ratio.
Nutrition
Calories: 482kcal | Carbohydrates: 7g | Protein: 22g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 429mg | Potassium: 580mg | Fiber: 1g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 3mg
