Description
A creamy, comforting Meatball Stroganoff featuring tender egg noodles, savory mushrooms, and fully cooked meatballs simmered in a rich, flavorful sauce made with white wine, beef broth, Dijon mustard, and sour cream. This easy stovetop dish makes a perfect weeknight dinner that satisfies with classic Russian-inspired flavors and hearty ingredients.
Ingredients
Main Ingredients
- 3 cups uncooked wide egg noodles (about 8 ounces)
- 1 tablespoon olive oil
- 16 to 18 ounce package frozen fully cooked meatballs (thawed)
- 2 tablespoons butter
- 8 ounces cremini mushrooms (sliced)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 ½ cups low sodium beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika (regular, not smoked)
- ½ teaspoon garlic powder
- Pinch salt and freshly ground black pepper (or to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook Noodles: Cook the egg noodles according to package directions for al dente texture, then drain well to remove excess water.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Mushrooms: In the same skillet, melt butter over medium heat and add the sliced cremini mushrooms. Cook, stirring occasionally, until the mushrooms are tender and nicely browned, about 5 to 6 minutes. Transfer mushrooms to the plate with the meatballs.
- Deglaze Pan: Return the empty skillet to medium heat and add white wine. Bring it to a low boil, stirring to scrape up any browned bits from the pan, and cook for about 2 minutes until slightly reduced.
- Prepare Sauce Base: Pour in the beef broth and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and salt and freshly ground black pepper to taste. Increase heat as needed to bring the mixture to a boil and cook for 6 to 7 minutes to slightly reduce and concentrate flavors.
- Simmer with Cream and Combine: Reduce heat to medium-low and stir in the heavy cream, browned meatballs, sautéed mushrooms, and the drained egg noodles. Bring the mixture to a gentle simmer and cook for several minutes until the sauce thickens slightly.
- Finish with Sour Cream and Parsley: Lower heat to low and stir in the sour cream until the sauce is smooth and well combined. Add chopped fresh Italian parsley for a fresh finish, then serve immediately for best taste and texture.
Notes
- Use wide egg noodles to best capture and hold the creamy sauce.
- Dry white wine such as Pinot Grigio or Sauvignon Blanc adds brightness and depth to the sauce; avoid cooking wine for quality flavor.
- Fully cooked frozen meatballs save time and simplify the recipe while still providing great texture and taste.
- For thicker sauce, reduce the broth and wine mixture a bit longer before adding cream and other ingredients.
- Use full-fat sour cream for richest flavor and creaminess.
