Meatball Stroganoff

Okay, I saved the best for last! This Meatball Stroganoff is my favorite of all of the recipes that I made with my homemade meatballs. Yes, it is a little bit more expensive per serving than most of my other recipes but it is worth every penny and still a bargain compared to a $8-$12 dish at a restaurant. I love the creamy, beefy sauce with the Italian Meatballs and when they are piled high on top of wide egg noodles, it is truly something special! If you’ve made meatballs and have some in your freezer, please take them out and make this Stroganoff right away!

Meatball Stroganoff

4.67 from 3 votes
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Meatball Stroganoff

When you've got a big batch of homemade meatballs and need ways to use them, this meatball stroganoff is easy and delicious!

Total Cost $7.99 recipe / $2.00 serving
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 16 homemade italian meatballs $3.52
  • 12 oz. wide egg noodles $1.04
  • 8 oz. white button mushrooms $1.88
  • 2 cups 1 can beef broth $0.97
  • 1 cup milk $0.33
  • 3 Tbsp butter $0.15
  • 3 Tbsp flour $0.05
  • to taste salt and pepper $0.05

Instructions

  1. Rinse the mushrooms and slice 1/4 inch thick. In a large skillet, cook the mushrooms in the 3 Tbsp of butter. This may seem like a lot of butter for the mushrooms but you need that quantity of butter for the roux/thickening power for the sauce.
  2. Once the mushrooms have fully cooked and all of the liquid they released has evaporated, add the 3 Tbsp of flour. Stir and cook the flour covered mushrooms until the flour is golden brown (about 2-3 minutes)
  3. Next, whisk in the milk and beef broth until all of the flour is dissolved. Continue to cook and simmer the sauce over medium heat until it has thickened (about 5-10 minutes).
  4. While the sauce is simmering, bring a large pot of water to a boil and cook the egg noodles according to the package directions (boil for 5-10 minutes).
  5. Drain the noodles and divide into four servings. Top each serving of noodles with four meatballs and about 3/4 cup of sauce. Enjoy!

 

Step by Step Photos

cooked mushrooms

STEP 2: Once the mushrooms have fully cooked and all of the liquid they released has evaporated, add the 3 Tbsp of flour. Stir and cook the flour covered mushrooms until the flour is golden brown (about 2-3 minutes)

mushrooms and roux

STEP 3: Next, whisk in the milk and beef broth until all of the flour is dissolved. Continue to cook and simmer the sauce over medium heat until it has thickened (about 5-10 minutes).

thickened sauce

STEP 4: While the sauce is simmering, bring a large pot of water to a boil and cook the egg noodles according to the package directions (boil for 5-10 minutes).

STEP 5: Drain the noodles and divide into four servings. Top each serving of noodles with four meatballs and about 3/4 cup of sauce. Enjoy!

eaten meatball stroganoff
It was so good that I COULDN’T help myself while taking the pictures…

NOTE: It wasn’t until well after I finished making this that I remembered Stroganoff is traditionally made with a sour cream sauce. Woops. Either way, this is delicious! The sour cream would add a nice little tang and I bet you wouldn’t have to go through the trouble of making a roux so perhaps next time I’ll try it with sour cream instead. Because there DEFINITELY will be a next time!