Meatball Stroganoff

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If you don’t get steak very often, or can’t afford steak, this is a great alternative to the standard Beef Stroganoff. I made this similarly to how I made my previous stroganoff recipe, without sour cream. Josh grew up with this version of stroganoff just because ground beef is more versatile than steak is, also steaks were a meal when you get a deer and not an everyday luxury.

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1. Preheat oven to 400F. First, make meatballs and cook your meatballs: in a casserole dish, mix together 1/2 lb of ground burger, 1 egg, and 2 Tbsp worcestershire sauce. Mix together and form into meatballs. Space out and bake for 30 minutes.
2. In a dutch oven, add 6 cups of water and 5 beef bouillon cubes. Bring to a boil and dissolve cubes. Add 4 Tbsp worcestershire sauce to the broth and 1 can of strained chopped mushrooms. bring to a boil. Add 3/4 a bag of egg noodles (12 oz), lower the heat to low, and boil for 10 minutes. Remove from heat.
3. Once the meatballs are done, transfer into your pasta mixture. Add 1 cup of milk and add 6 Tbsp flour slowly to your mixture to limit clumping. Add 3 Tbsp worcestershire sauce. Bring back to a boil. Boil for 3 minutes. Remove from heat, then let cool for 5 minutes before eating.