Quick Beef Meatball Stroganoff

Follow our step-by-step guide on how to make Quick Beef Meatball Stroganoff.

1. Step 1

   Start by heating a generous splash of vegetable oil in a large skillet over medium-high heat.

2. Step 2

   Once the oil is shimmering, toss in the chopped onion and minced garlic.

3. Step 3

   Sauté them together, stirring occasionally, until the onion becomes almost tender, which should take about three minutes.

4. Step 4

   Next, reduce the heat to medium and stir in a can of creamy condensed mushroom soup, a splash of milk, and a dash of Worcestershire sauce.

5. Step 5

   Gently fold in the frozen meatballs, then lower the heat to low and cover the skillet.

6. Step 6

   Let everything simmer together for about 35 to 40 minutes, allowing the meatballs to soak up all those delicious flavors and become tender.

7. Step 7

   While the meatballs are simmering away, grab a large pot and fill it with lightly salted water.

8. Step 8

   Bring it to a boil, then add in the broad egg white noodles.

9. Step 9

   Cook them, stirring occasionally, until they’re tender yet still have a nice bite, which should take around 10 to 12 minutes.

10. Step 10

    Once they’re cooked to perfection, drain the noodles and set them aside.

11. Step 11

    When the meatballs are finally tender, stir in some sour cream, along with a pinch of salt and pepper, letting it cook for an additional two minutes.

12. Step 12

    This is where the magic happens as the flavors meld beautifully.

13. Step 13

    Now, it’s time to serve! Spoon the luscious meatballs and creamy sauce over the cooked noodles, and enjoy a comforting meal that’s sure to warm your heart.