Classic Beef Stroganoff with Savory Meatballs

This classic beef stroganoff recipe takes a twist with the addition of savory meatballs. Velvety beef stroganoff sauce is draped over perfectly seasoned and pan-fried meatballs, creating a melt-in-your-mouth experience. Serve it over a bed of egg noodles or fluffy rice for a hearty and satisfying meal that your family will love. Make this dish in just under an hour and indulge in the rich flavors of this Russian-inspired comfort food.

Ingredients

• For the meatballs:
• - 1 pound ground beef
• - 1/2 cup breadcrumbs
• - 1/4 cup milk
• - 1/4 cup finely chopped onion
• - 1 clove garlic, minced
• - 1 egg
• - 1 teaspoon dried parsley
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 teaspoon paprika
• - 1/4 teaspoon Worcestershire sauce
• - 1/4 teaspoon Dijon mustard
• - 2 tablespoons vegetable oil
• For the stroganoff sauce:
• - 2 tablespoons butter
• - 1 small onion, thinly sliced
• - 8 ounces mushrooms, sliced
• - 2 cloves garlic, minced
• - 2 tablespoons all-purpose flour
• - 1 cup beef broth
• - 1 cup sour cream
• - 2 tablespoons Dijon mustard
• - Salt, to taste
• - Black pepper, to taste
• - Fresh parsley, for garnish

Directions

1. In a large mixing bowl, combine all the meatball ingredients except for the vegetable oil. Mix well until everything is evenly incorporated.
2. Shape the mixture into meatballs, approximately 1 inch in diameter.
3. Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the sliced onion and mushrooms, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
5. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook off the raw flour taste.
6. Slowly pour in the beef broth, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7. Reduce the heat to low and stir in the sour cream and Dijon mustard. Season with salt and black pepper to taste.
8. Return the meatballs to the skillet and toss to coat them in the stroganoff sauce. Simmer for an additional 5 minutes to heat the meatballs through.
9. Serve the beef stroganoff sauce with meatballs over a bed of egg noodles or rice. Garnish with fresh parsley.
10. Enjoy this delicious and comforting meal with your loved ones!

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