Classic, rustic, restaurant-quality cuisine in half an hour or less? It really can’t get much better than that! Bistro Stroganoff takes a world favorite and makes it even more accessible by using Italian-spice infused, tender, savory meatballs as the protein. The egg noodles are as buttery as ever, perfect for carrying all of that deliciously beefy and creamy sauce to your taste buds. It’s simple and elegant and oh-so-tasty all at once! Bring the restaurant to your dining room with this Bistro Stroganoff!
Ingredients
- 3 cups egg noodles, uncooked
- 1 tablespoon olive oil
- 1 (12-ounce) package frozen fully-cooked Italian meatballs, thawed
- 1 1/2 cups beef broth
- 1 teaspoon dried parsley
- 3/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- 3/4 cup sour cream
Directions
Step 1 –In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.
Step 2 –Drain the noodles.
Step 3 –In a large skillet, heat the oil over medium-high heat.
Step 4 –Add the meatballs to the oil and cook until they are browned, about 2-3 minutes per side.
Step 5 –Transfer the meatballs to a plate.
Step 6 –Add the broth to the skillet and stir to loosen any browned bits at the bottom.
Step 7 –Add the parsley, the basil, the salt, the oregano, and the pepper to the broth mixture and bring to a boil.
Step 8 –Cook until the liquid is reduced to 1/2 cup, about 5-7 minutes.
Step 9 –Add the meatballs, the noodles, and the cream to the broth mixture and bring to a boil.
Step 10 –Reduce the heat to a simmer, cover, and cook until the mixture slightly thickens, about 3-5 minutes.
Step 11 –Stir the sour cream into the stroganoff mixture and cook until it is heated through.
Step 12 –Serve.
