One Pot Meatball Stroganoff
Yield: 4
- 2 tablespoons butter
- 16 ounces sliced mushrooms
- 3 cups beef broth
- 1 ounce onion soup mix (1 packet)
- ½ teaspoon thyme
- ½ teaspoon pepper
- 4 cups wide noodles
- 1 tablespoon flour
- 1 cup sour cream
- 18-24 cooked meatballs (frozen or make your favorite ahead of time)
- fresh parsley
- Melt the butter in a large skillet over medium high heat. Add the sliced mushrooms and cook until they are softened, abut 5 minutes.
- Add the beef broth, onion soup mix, thyme, pepper, and noodles to the skillet. Cover and cook for about 6-7 minutes, until the noodles are just about done.
- Stir the flour into the sour cream, then add it into the skillet. Stir until it incorporates into the sauce.
- Cook for another 5 minutes until the sauce somewhat thickens.
- Add the meatballs and continue to cook until they are warmed through.
- Garnish with chopped parsley if desired.
- You can substitute olive oil for the butter if desired.
- You will speed up the cooking time if you defrost the meatballs prior to adding them into the skillet.
- You can use other types of noodles, just adjust the cooking time so that the noodles are not overcooked.
- The sauce will thicken more upon standing.
- If you are concerned about salt content or the dish tasting too salty, use unsalted butter and/or low sodium broth and/or low sodium onion soup mix.
