For an even richer flavor, consider using a combination of cremini and shiitake mushrooms. To prevent the sour cream from curdling, ensure the sauce is not boiling when you add it. Stir gently until just combined. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Beef Stroganoff Sauce with Meatballs
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS52
Elevate your dinner experience with this delightful twist on a classic! Tender, savory meatballs luxuriate in a velvety mushroom sauce, creating a symphony of flavors that's simply irresistible. Serve over a bed of fluffy rice or buttery egg noodles for a truly comforting and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol146 mg
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Fiber2 g
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Protein27 g
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Saturated Fat15 g
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Sodium630 mg
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Sugar4 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with oil.
02
Step
10 mins
In a bowl, thoroughly combine ground sirloin, chopped onion, bread crumbs, Worcestershire sauce, egg, salt, and pepper. Shape the mixture into golf ball-sized meatballs and arrange them on the prepared baking sheet.
03
Step
15 mins
Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, approximately 15 minutes.
04
Step
10 mins
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook, stirring occasionally, until they soften and release their moisture, about 10 minutes. Push the mushrooms to one side of the skillet.
05
Step
13 mins
Melt the remaining 2 tablespoons of butter in the same skillet. Whisk in the flour and cook, stirring constantly, until the mixture begins to lightly brown and emits a fragrant aroma. Gradually whisk in the beef broth and ground mustard, bringing the mixture to a boil. Add the baked meatballs to the sauce and cook until the sauce thickens slightly and is absorbed by the meatballs, about 10 to 15 minutes. Remove from heat and gently stir in the sour cream until fully incorporated, ensuring a smooth and creamy texture.
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Please Rate
Estevan Friesen
May 22, 2025My kids, who are picky eaters, devoured this! A definite win.
Twila Simonis
Apr 2, 2025I added a splash of sherry to the sauce for extra depth. Delicious!
Marilyne Klein
Mar 29, 2025The meatballs came out perfectly tender! Thanks for the great recipe.
Sven Hilpert
Mar 25, 2025The sauce was a little too thick for my liking, should I add some water?
Annette Abbott
Mar 2, 2025Can I substitute Greek yogurt for sour cream?
Earnest Little
Mar 1, 2025Next time, I'll try using ground turkey instead of sirloin for a leaner option.
Allie Tromp
Nov 30, 2024Don't skip the step of browning the flour – it really makes a difference in the flavor and texture of the sauce!
Cierra Gulgowski
Nov 17, 2024This recipe is a game-changer! The meatballs add such a fun twist to classic stroganoff.
Shayna Kautzer
Nov 16, 2024So easy to follow and the flavor is incredible. My family loved it!