The Comforting Origins of Stroganoff

Beef Stroganoff is a classic dish with roots in Russian cuisine, traditionally made with tender strips of beef in a sour cream-based sauce. Over time, it has evolved into countless variations around the world, often adapted for convenience and local flavors. This meatball stroganoff recipe takes the beloved creamy sauce and pairs it with juicy homemade meatballs for a hearty twist. The dish combines the richness of mushrooms, the tang of sour cream, and the umami depth of Worcestershire sauce, creating a sauce that clings beautifully to noodles or rice. What makes this recipe special is its balance—comfort food made quick enough for weeknights while still elegant enough for guests. In just 35 minutes, you can enjoy a warm bowl of creamy, flavorful stroganoff that feels both familiar and exciting.

Why These Ingredients Work Perfectly Together

Each ingredient in this recipe plays a role in building flavor and texture. Ground beef forms the base of tender meatballs, bound together with egg and breadcrumbs for the perfect bite. Onion adds sweetness and depth, while mushrooms bring an earthy richness. Flour thickens the sauce, ensuring it clings to every meatball and noodle. The star of the sauce is sour cream, which adds creaminess and a gentle tang, balanced by Dijon mustard and Worcestershire sauce for a savory punch. Using beef broth as the liquid foundation keeps the sauce hearty and meaty without being overly heavy. A splash of white wine (optional) can add brightness, elevating the dish even more. Together, these ingredients create a rich yet balanced flavor profile, proving why stroganoff has remained a global favorite.

How to Serve, Store, and Enjoy Meatball Stroganoff

This easy meatball stroganoff pairs perfectly with wide egg noodles, fluffy rice, or even mashed potatoes for a comforting meal. Garnish with fresh parsley to add color and freshness. Leftovers keep well in the fridge for up to 3 days, making it a fantastic meal prep option. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or milk to revive the creaminess. For a lighter option, you can serve it over zucchini noodles or cauliflower rice. If you’re cooking for a crowd, simply double the recipe—it scales easily. Whether served for a cozy family dinner or a dinner party, this stroganoff is hearty, satisfying, and guaranteed to be a crowd-pleaser.

Ingredients

For the Meatballs

• 500g ground beef
• 1 egg
• ½ cup breadcrumbs
• 1 small onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper

For the Sauce

• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 cups beef broth
• 1 tbsp flour
• 1 cup sour cream
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce

Step-by-Step Instructions

Step 1 – Make the Meatballs

Mix ground beef, egg, breadcrumbs, onion, salt, and pepper. Shape into small meatballs.

Step 2 – Brown the Meatballs

Heat olive oil in a skillet and brown meatballs on all sides. Remove and set aside.

Step 3 – Cook the Mushrooms

In the same pan, sauté mushrooms until tender and lightly browned.

Step 4 – Create the Base

Sprinkle flour over mushrooms and stir well to coat. Slowly pour in beef broth, stirring to avoid lumps.

Step 5 – Make the Creamy Sauce

Simmer the broth, then add sour cream, Dijon mustard, and Worcestershire sauce. Stir until smooth and creamy.

Step 6 – Combine and Finish

Return meatballs to the pan and simmer for 10 minutes, allowing flavors to meld.

Step 7 – Serve and Enjoy

Serve hot over noodles, rice, or potatoes. Garnish with parsley.

Timing & Nutrition

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Nutrition (per serving):

• Calories: ~420 kcal
• Protein: 26g
• Carbs: 22g
• Fat: 24g
• Fiber: 2g
• Sodium: 720mg

Q: Can I make stroganoff without sour cream?

A: Yes! Substitute with Greek yogurt or crème fraîche for similar creaminess and tang. Coconut cream also works for dairy-free diets.

Q: Can I freeze meatball stroganoff?

A: You can freeze the meatballs and sauce separately. Store in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q: What’s the best pasta for stroganoff?

A: Wide egg noodles are traditional, but fettuccine, rice, or mashed potatoes also work wonderfully.

Q: Can I use ground turkey or chicken instead of beef?

A: Absolutely. Just note that leaner meats may need extra seasoning or a splash of cream for richness.

Q: How do I thicken the sauce more?

A: Add a little extra flour or cornstarch slurry (1 tsp cornstarch + 2 tsp water) and simmer until thickened.