I’ve been MIA for weeks! It’s been over a month since the last time I made a blog post. I’ve been in a slump, wherein I really want to eat cozy, comforting foods, but when I get home at the end of the day I just can’t bring myself to make much of a dinner. I’m sure you’ve been there before. Anyway, that’s all over now… I hope, below you will find a really good stroganoff recipe. I’ve always been a sucker for creamy noodle dishes and this is no exception. The meatballs are great, they came out really tender and moist which must have been due to the mushrooms. I found this recipe on the mushroom Canada website.
Creamy Stroganoff Meatball Skillet
½ lb sliced cremini mushrooms
1 lb lean ground beef
¼ cup finely diced onion
2 tbsp finely chopped parsley
½ tsp salt
½ tsp fresh ground black pepper
Stroganoff Sauce and Noodles:
4 slices bacon, chopped
1 tbsp olive oil
1 small yellow onion, thinly sliced
1 cup sliced button mushrooms
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups low-sodium beef broth
3 cups uncooked broad egg noodles
¼ cup sour cream
¼ cup parsley (plus more for garnish, if desired)
Make the Meatballs:
1. Using a food processor fitted with a metal blade, process the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the chopped mushrooms with ground beef, onion, parsley, salt and pepper. Using your hands, shape the mixture into 1-inch meatballs.
Make the Sauce and Noodles:
3. In a large heavy-bottomed skillet set over medium-high, cook the bacon in olive oil until browned and crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving the fat in the pan.
4. Add the meatballs to the hot pan, and cook for 5-10 minutes or until well browned all over. (They are quite fragile at this stage, so be gentle when turning them over!) Transfer the meatballs the same plate as the bacon, and pour off all but 1 tablespoon fat from pan.
5. Add the onion to the pan and saute for 6 to 8 minutes, or until soft and lightly golden. Add the mushrooms and garlic and saute for 5 minutes, or until the mushrooms start to soften. Add the flour and cook, stirring constantly, for 1 minute.
6. Whisk in the broth, and bring the sauce to a simmer. Stir in the noodles, along with the bacon and meatballs, and reduce the heat to medium. Cover and let simmer for 10-12 minutes, or until the noodles are soft and the meatballs are cooked all the way through.
7. Remove from heat, and stir in the sour cream and parsley. Serve immediately.