Puberty for me was graduating from Thousand Island salad dressing to Caesar salads. It was like going from hot dogs and hamburgers to beef stroganoff, or from ice cream in a cone to creme brûlée.
Just when you thought you couldn’t relate to Richard Simmons, he drops this quote on you & you immediately click.
While I still eat hot dogs and hamburgers like I am a 10 year old child, anytime I can up my dinner game with fancy comfort food, I am all about it!
In college I was a huge fan of hamburger helper. I thought I was so fancy adding a pound of meat to a boxed pasta. In less than 30 minutes I could whip up cheesy enchilada, beef stroganoff and double cheese burger macaroni…I am not sure to this day why the Food Network wasn’t knocking at my door when I could create such decadent dishes.
The love for stroganoff evolved from these boxed meals & it is a love that hasn’t ever faded. When I graduated college and began cooking for myself, beef stroganoff was one of the first meals I ever made. Since then I have tweaked the recipe several times & now I have perfected this creamy pasta dish into one I literally dream about eating. This one pot Mini Meatball Beef Stroganoff is definitely a recipe you will want to save and make on a regular basis!
Part 1: How to make your Mini Meatballs
First, you want to make your mini meatballs. You do this by combining ground beef, bread crumbs, an egg & a sprinkle of oregano in a large bowl.
Using your hands or a small scoop, create 1 tablespoon size meatballs.
Heat olive oil in a large frying pan & sauté the meatballs on all sides until cooked through. Remove the meatballs & set aside while you make your stroganoff.
Part 2: How to this delicious One Pot Beef Stroganoff
Before your begin cooking the next section, you will want to create your flour “roux”. Into a small bowl combine 1 tbsp flour and 2 tbsp beef stock. Stir together and set aside for later use.
Into the same pan, add diced onions and mushrooms. Cook until onions begin to turn translucent. Next add garlic, paprika, thyme, salt and pepper. Sauté all ingredients.
Then add beef stock and your egg noodles into the pan. Simmer all ingredients for 15 minutes until noodles are done.
When noodles are ready, add flour roux and sour cream into dish. Mix to create creamy sauce.
Finally, add mini meatballs back into pan. Allow sauce to thicken and meatballs to re-heat for a few minutes. When ready to serve, garnish dish with fresh parsley.
When the cold weather begins to creep in it is the perfect time to curl up on the couch with a large bowl of One Pot Mini Meatball Beef Stroganoff.
This is one of my favorite dishes to make because it truly puts the comfort in comfort food. It is warm, creamy, delicious and filling. You will definitely impress your family more than I impressed my college age self with hamburger helper, that is a promise!
- 1 lb ground beef, lean
- 1/3 cup bread crumbs
- 1 tbsp olive oil
- 1 tsp oregano
- 1 egg, large
- 12 oz egg noodles, extra wide
- 10 oz mushrooms, sliced
- 3 1/2 cups beef stock
- 1/2 cup sour cream
- 1/2 cup onion, diced
- 1 tbsp flour
- 2 tsp paprika
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, minced
- optional: fresh parsley
Into a large bowl, combine ground beef, egg, oregano & bread crumbs.
Using your hands or a scoop, form 1 tbsp size meatballs.
Heat olive oil in a large frying pan. Add meatballs & cook over medium heat.
Cook meatballs on all sides until cooked through. When finished, remove from pan and set aside.
Into a small bowl, add 1 tbsp flour and 2 tbsp of your beef stock. Combine ingredients to form a roux then set aside.
Into the frying pan you just cooked your meatballs in, add your diced onions & mushrooms. Sauté over medium-low heat until onions become translucent.
Next add garlic, paprika, thyme, salt and pepper to the pan. Combine & cook all ingredients together for 1-2 minutes.
Add beef broth and egg noodles into the pan. Stir to combine.
Lower heat to simmer and cover your pan. Simmer ingredients for 15 minutes, stirring halfway through.
When noodles are cooked, add your flour roux and sour cream. Mix all ingredients together.
Finally add your meatballs back into the pan. Allow sauce to thicken and heat meatballs for 2-3 minutes. When complete, garnish with fresh parsley, serve & enjoy!