Skillet Meatball Mushroom Stroganoff Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
• 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.
• Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
• 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.
• 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.

Steps:

• In a large saucepan, saute the onion and garlic in butter until tender. Add mushrooms; cook for 1 minute. Stir in flour and salt until blended. Gradually add the milk and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the meatballs and sour cream. Heat through (do not boil). Serve over noodles.

Steps:

• Prepare the ground beef with your favorite meatball recipe, then shape into about 1 - 1-1/2-inch balls.
• Brown the meatballs in a large skillet over medium heat; remove to a plate and set aside.
• Drain any fat from skillet, or if you are adding in the onions and garlic then leave some fat in the skillet to saute.
• In a medium bowl mix together soup with Worcestershire sauce, beef broth or consomme, cream cheese, Dijon mustard, Parmesan cheese, black pepper and garlic powder (if using) whisk vigorously until smooth and blended, then mix in canned drained mushrooms.
• Add the sauce to the skillet; bring to a boil scraping up any browned bits in the bottom of the skillet.
• Add in the browned meatballs back to to the skillet; stir to combine with sauce.
• Simmer uncovered for about 30-35 minutes over low heat.
• Season with salt to taste and more black pepper if desired.
• Stir in the sour cream until blended and heated through (do not boil).
• Serve the sauce with meatballs over cooked egg noodles.
• If desired sprinkle with more grated Parmesan cheese.