Skillet Meatball Mushroom Stroganoff Recipes

SKILLET MEATBALL-MUSHROOM STROGANOFF

Steps:

• Prepare the ground beef with your favorite meatball recipe, then shape into about 1 - 1-1/2-inch balls.
• Brown the meatballs in a large skillet over medium heat; remove to a plate and set aside.
• Drain any fat from skillet, or if you are adding in the onions and garlic then leave some fat in the skillet to saute.
• In a medium bowl mix together soup with Worcestershire sauce, beef broth or consomme, cream cheese, Dijon mustard, Parmesan cheese, black pepper and garlic powder (if using) whisk vigorously until smooth and blended, then mix in canned drained mushrooms.
• Add the sauce to the skillet; bring to a boil scraping up any browned bits in the bottom of the skillet.
• Add in the browned meatballs back to to the skillet; stir to combine with sauce.
• Simmer uncovered for about 30-35 minutes over low heat.
• Season with salt to taste and more black pepper if desired.
• Stir in the sour cream until blended and heated through (do not boil).
• Serve the sauce with meatballs over cooked egg noodles.
• If desired sprinkle with more grated Parmesan cheese.

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.