Simple Beef Stroganoff

I love when a dish is easy, fast, and most of all, delicious. The sauce thickens up beautifully, coating the meatballs and noodles perfectly. This is a great dish for a busy weeknight dinner.

Simple Beef Stroganoff

Serves 4-6


  • Frozen Italian style meatballs (1/2 oz each), how ever much you need
  • Extra virgin olive oil
  • 2 cups (480 mL) beef broth
  • 1 teaspoon each of dried parsley, oregano, basil
  • 3/4 cup (170 g) sour cream
  • 1 cup (240 mL) heavy cream
  • 8 ounces (226 g) wide egg noodles


Heat 1 tablespoon or so of olive oil in a large skillet over medium high heat. Brown the meatballs. Once nicely brown on all sides, add the broth, scraping up the brown bits from the bottom of the pan. Bring the broth to a boil and season with salt and pepper and dried herbs. Once the broth starts to reduce, add the sour cream and heavy cream, stirring to combine.

Meanwhile, cook the egg noodles in a separate pot of boiling water.

When the noodles are just shy of being done, drain them, and add them directly to the sauce, gently stirring to coat. Simmer to desired thickness of sauce.


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