Meatball Mushroom Stroganoff

Meatball Mushroom Stroganoff



Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

• 400 g Dry Egg Noodles
• Fresh Parsley 
  

MEATBALLS

• 340g Impossible Beef
• 1/4 C Cooked Brown Rice
• 2 cloves Garlic, smashed & minced
• 2 Tbsp. Fresh Parsley, finely chopped
• 4 sprigs Thyme, leaves removed & minced
• 1/4 Tsp. Sea Salt
• Cracked Pepper

SAUCE

• 1/4 C Unsalted Butter
• 2 Yellow Onions, halved & sliced thin
• 4 cloves Garlic, smashed & minced
• 227g Cremini Mushrooms, sliced
• 5 sprigs Thyme, leaves removed
• 2 1/2 Tbsp. All Purpose Flour
• 1 Tbsp. Worcestershire Sauce
• 3/4 C White Wine
• 1 1/2 C PC Brand Plant-Based Chikn Broth
• 2 - 4 Tbsp. Full Fat Sour Cream
• 1/2 Tsp. Dried Rosemary
• 1/2 Tsp. Red Pepper Flakes
• 1/4 Tsp. + Sea Salt

DIRECTIONS

• MEATBALLS - Combine everything together for the meatballs in a medium sized bowl. Form in to 8 equal sized balls, about 2 - 2 1/2 Tbsp. each. Once formed, line them on a baking sheet sprayed with cooking spray.

AIR ROAST - Set the temperature to 400 F. Air roast for 10 minutes, flip, and continue another 5 - 10 minutes until brown and cooked through.
BAKE - Preheat oven to 400 F. Bake for 10 minutes, flip, and continue for another 10ish minutes or until browned and fully cooked.

• Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed. Cook the noodles to desired doneness once the sauce is nearly completed. Strain but do not rinse.​

• SAUCE - In the meantime, begin heating the butter, pepper flakes, thyme, and rosemary, in a large skillet set to just about medium. Once heated, let everything sizzle for 30 seconds or so before adding the sliced onions. Season with sea salt & cracked pepper, stir, and cook about 6 minutes. Turn down the heat if the onions start browning. Next, add the creminis along with another good pinch of salt and cracked pepper. Cook until mushrooms have released their liquid and cooked down, about 5 - 6 more minutes.
• Stir in the flour until absorbed and continue to stir and cook another 2 minutes. Add the Worcestershire sauce & wine, scraping the bottom of the skillet to release any crusty bits. Simmer until wine is mostly reduced before pouring in the broth. Let the sauce come to a boil and once boiled, add 1/4 tsp. sea salt, reduce heat to medium low, and add the meatballs to the skillet. Let the sauce simmer for 10 - 15 until reduced to a nice, creamy sauce. Make sure to flip the meatballs around as the sauce simmers to keep them nice and moist.​

• Remove the skillet from the heat. Start by adding 2 tbsp. sour cream. Taste, and adjust salt / additional sour cream if desired. 
• For service, start by plating some of the cooked egg noodles. Spoon over a couple meatballs and some of the creamy sauce. Sprinkle with pepper flakes & chopped, fresh parsley. Serve with a dollop of sour cream as well for some extra richness. ENJOY!

HAPPY VEG