Beef Stroganoff Sauce with Meatballs
Description
Make beef stroganoff with juicy meatballs simmered in velvety mushroom sauce for a change of pace. Serve this recipe over buttery rice or egg noodles.
Ingredients
•
1/2 teaspoon vegetable oil, or as needed
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1 pound ground sirloin
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1/2 small onion, chopped
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1/3 cup dry bread crumbs
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3 tablespoons Worcestershire sauce
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1 egg
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salt and ground black pepper to taste
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1/4 cup butter, divided
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1 (16 ounce) package mushrooms, sliced
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2 tablespoons all-purpose flour
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1 (10 1/2 ounce) can beef broth
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1 teaspoon ground mustard
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1/3 cup sour cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with oil.
2
Combine ground sirloin, onion, bread crumbs, Worcestershire sauce, egg, salt, and black pepper in a bowl until well mixed. Shape into golf ball-sized meatballs; place on the prepared baking sheet.
3
Bake in the preheated oven until meatballs are no longer pink in centers, 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 one side of the skillet.
5
Melt remaining 2 tablespoons butter in the same skillet. Whisk in flour; cook until it begins to brown lightly and smell fragrant. Whisk in broth and mustard; bring to a boil. Add meatballs; cook until some sauce is absorbed, 10 to 15 minutes. Off heat, stir in sour cream until combined.