SKILLET MEATBALL-MUSHROOM STROGANOFF

Skillet Meatball-Mushroom Stroganoff image

Provided by Kittencalrecipezazz

Categories Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs ground beef (shaped into small balls, use you favorite recipe)
1 (10 ounce) can cream of mushroom soup, undiluted
1 tablespoon Worcestershire sauce (can use more to taste)
1/3 cup beef broth or 1/3 cup consomme
1 (3 ounce) package cream cheese (very soft)
2 -3 teaspoons Dijon mustard (or to taste)
1/3-1/2 cup grated parmesan cheese (or to taste)
1 teaspoon ground black pepper
1 teaspoon garlic powder (I like to add it in) (optional)
1 (10 ounce) can mushrooms, drained (or use fresh sauteed mushrooms)
salt (to taste)
1/2 cup sour cream
1 (8 ounce) package wide egg noodles, cooked

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.