Beef Stroganoff Sauce with Meatballs

Make beef stroganoff with juicy meatballs simmered in velvety mushroom sauce for a change of pace. Serve this recipe over buttery rice or egg noodles.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 436 Calories

Ingredients

• 1 egg
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 1 teaspoon ground mustard
• 1 pound ground sirloin
• 1 (10.5 ounce) can beef broth
• 3 tablespoons Worcestershire sauce
• 1 (16 ounce) package mushrooms, sliced
• 0.5 small onion, chopped
• 0.33333334326744 cup sour cream
• 0.5 teaspoon vegetable oil, or as needed
• 0.25 cup butter, divided
• 0.33333334326744 cup dry bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with oil.

Step 2

Combine ground sirloin, onion, bread crumbs, Worcestershire sauce, egg, salt, and black pepper in a bowl until well mixed. Shape into golf ball-sized meatballs; place on the prepared baking sheet.

Step 3

Bake in the preheated oven until meatballs are no longer pink in centers, about 15 minutes.

Step 4

Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to one side of the skillet.

Step 5

Melt remaining 2 tablespoons butter in the same skillet. Whisk in flour; cook until it begins to brown lightly and smell fragrant. Whisk in broth and mustard; bring to a boil. Add meatballs; cook until some sauce is absorbed, 10 to 15 minutes. Off heat, stir in sour cream until combined.