Meatball Stroganoff 🥘
Beef stroganoff is an amazing recipe that comes in lots of delicious varieties. I’ve made beef stroganoff with sirloin steaks, ground beef, and now thanks to my vintage recipe book that I have on borrow, I am making an unbelievably delicious Meatball Stroganoff! This recipe is a classic made with authentic ingredients such as beef, mushrooms, onions, worcestershire sauce, and a delicious thick gravy that we are going to make ever so easily. Below you will find the original recipe created by Kay George:
The way the meatballs are made is a method I have never tried before with only four ingredients and the result of the meatballs was incredibly moist and delicious. We’re going to make a delicious gravy with a perfect consistency for our meatballs to simmer in. You can serve this over mashed potatoes as I did, rice, or stick to the traditional method and serve over egg noodles. But, the way the mashed potatoes soak up the gravy is in my opinion the only way to go! Delicious enough for Sunday dinner and easy enough for a weeknight. Let’s make it!
I use these Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
🗒 More Delicious Dinner Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
I served mine over mashed potatoes, but you can also serve it over rice or egg noodles!
You can use ground beef, turkey, chicken, or sausage instead of ground chuck!
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Meatball Stroganoff
Ingredients
- 1 – 1.5 lbs ground chuck
- ¾ cup italian breadcrumbs
- ¼ cup fresh parsley chopped
- ¾ cup milk
- Salt & cracked black pepper to taste
- 2 tsp paprika divided
- 4 tbsp butter divided
- 2 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 12 oz sliced white mushrooms
- 1 large white onion sliced
- 2 tbsp flour
- 2 tbsp worcestershire
- 14.5 oz can beef broth
- ½ cup sour cream
Instructions
- In a large bowl, add ground chuck, breadcrumbs, fresh parsley, milk, salt, cracked black pepper, and 1 tsp paprika. Use your hands to mix that together but DON’T OVER MIX IT). Now begin rolling the meat into meatballs (about 2 inches big) and set them aside on a plate.
- Heat up a cast iron or pan and add in butter and olive oil. Once the butter is melted, add in all the meatballs. Flip the meatballs at least once or twice until they are browned and almost cooked through on medium heat. Once they are almost cooked, remove them from the pan and set them aside on a plate.
- In the SAME pan with the excess oil, add in 2 more tbsp of butter. Also, add in onion powder, garlic powder, 1 tsp paprika, and stir that together with the butter. Now, add in the sliced mushrooms and onions and toss everything together. Saute that on medium heat until they are golden, translucent, and soft.
- Once those veggies are golden and soft, add in salt & cracked black pepper and shake over the flour. Whisk that continuously for 2 – 3 minutes and then pour in the worcestershire and beef broth. Whisk continuously for another 2 – 3 minutes until the sauce begins to thicken up.
- Next, lower the heat to a low simmer and stir in the sour cream. Then, add the meatballs back into the pan with all the accumulated juices and let the meatballs simmer in the sauce for about 5 -10 minutes. Garnish it with some fresh parsley and serve over mashed potatoes. Enjoy!
Nutrition
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