Kita Roberts aka Girl Carnivore knows how to make food delicious. For a hearty, flavorful winter meal, there’s nothing better than easy meatball stroganoff. Her Ooomami blend brings out the flavor for a one-pot dish that we’re pretty sure will become your new weeknight favorite.
Want more Kita? Check out all of her recipes at Girl Carnivore or on Instagram.
Equipment:
- 10-12″ Cast Iron Skillet or other oven-safe skillet
- Stove
Ingredients:
- 8 oz par-boiled egg noodles
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 8 oz portabella mushrooms sliced
- 1 tablespoon Girl Carnivore Ooomami Blend
- 1 lbs meatballs
- ½ onion minced
- 2 cloves garlic minced
- ¼ cup white wine
- 1 tablespoon Dijon mustard
- 2 cups chicken broth
- 1 cup sour cream
- fresh thyme
- parsley
Instructions:
Sauté the Mushrooms
- Heat a skillet over medium heat.
- Add 1 tablespoon oil and the sliced portobello mushrooms.
- Season with a pinch of salt and Girl Carnivore Ooomami Blend.
- Saute, until the liquid, sweats out, about 7 minutes.
- Once the liquid cooks out of the mushrooms, they will behind to brown. Stir as needed until cooked through.
- Remove from pan and set aside, covering with foil.
Step One: Cook the Meatballs
- Add the frozen meatballs to the pan and saute until heated through about 10 minutes.
- Add the remaining olive oil and onion. Season with the remaining pinch of salt.
- Cook for another 5 minutes, stirring occasionally until softened.
- Add the garlic and cook 30 seconds longer.
- Whisk in the mustard and stir to coat.
Step Two: Deglaze the Pan
- Carefully add the white wine to the pan, scraping up any browned bits.
Whisk in the Liquids
- Carefully pour in the chicken broth.
- Spoon in the sour cream and stir to combine.
Fold in the Pasta
- Carefully pour the pasta into the pan and fold to combine.
- Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat
Step Three: Serve (and don’t expect leftovers)
- Garnish with freshly chopped parsley and serve.
Notes
- Pork or beef meatballs work great in this recipe! Use whatever you have on hand.
- If you don’t have portabella mushrooms, substitute Baby Bellas washed and sliced thin. Classic white mushrooms also work.
- This recipe is shown on a camp stove but can be made directly over the fire, on any grill, or on a traditional range top.
Made this recipe? Tell Kita!
Tag @girlcarnivore and #girlcarnivore
Want more Kita Roberts / Girl Carnivore recipes? Visit girlcarnivore.com
