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Beef Stroganoff Sauce with Meatballs


"Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles."
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1 h servings 436 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 436 calories; 29 g fat; 17.6 g carbohydrates; 27.2 g protein; 146 mg cholesterol; 630 mg sodium. Full nutrition

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Everyone enjoyed this. It was nice having a different twist on a classic. Served with egg noodles. Salad and bread.