Beef Stroganoff Sauce with Meatballs recipe

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Ingredients

½ teaspoon vegetable oil, or as needed
1 pound ground sirloin
3 tablespoons Worcestershire sauce
1 egg
⅓ cup dry bread crumbs
½ small onion, chopped
salt and ground black pepper to taste
¼ cup butter, divided
1 (16 ounce) package mushrooms, sliced
2 tablespoons all-purpose flour
1 (10.5 ounce) can beef broth
1 teaspoon ground mustard
⅓ cup sour cream

Nutrition Info

436 calories
carbohydrate: 17.6 g
cholesterol: 145.7 mg
fat: 29 g
fiber: 1.8 g
protein: 27.2 g
saturatedFat: 14.6 g
servingSize: -
sodium: 630.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.

  2. Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.

  3. Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.

  4. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.

  5. Melt remaining 2 tablespoons butter in the skillet, whisk in flour. Add broth and mustard, bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.

Recipe Yield

4 servings

Recipe Note

Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles.

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