Beef Meatball & Mushroom “Stroganoff”

Name: Beef Meatball & Mushroom “Stroganoff” with Sour Cream & Scallions
Total time: 20 min
Yield: 2
Cuisine: Eastern European
Ingredients: 4 ounce Button Mushrooms; 2 unit Scallions; 6 ounce Cavatappi Pasta; 8 ounce Fully Cooked Beef Meatballs; 1 tablespoon Flour; 1 tablespoon Fry Seasoning; 1 unit Beef Stock Concentrate; 3 tablespoon Sour Cream; Salt; 2 teaspoon Cooking Oil; 1 tablespoon Butter

with Sour Cream & Scallions

Recipe Development TeamPublished on February 06, 2024

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Our chefs developed this creamy stroganoff-style recipe to taste like it’s been simmering for hours, but you’ll get it on the table in a quick 20 minutes! It starts with our no-fuss fully cooked meatballs, which just need a quick pan-sear. You’ll toss curly cavatappi pasta in a sauce of caramelized mushrooms and scallions, beef stock, sour cream, and a rich swirl of butter. Add those meatballs, top with zippy scallion greens, and you’re ready for a warm, cozy night in with a comforting bowl of pasta.

Tags:

New

•Easy Prep

•Quick

Allergens:

Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

4 ounce

Button Mushrooms

2 unit

Scallions

6 ounce

Cavatappi Pasta

(Contains: Wheat)

8 ounce

Fully Cooked Beef Meatballs

(Contains: Wheat, Eggs, Milk)

1 tablespoon

Flour

(Contains: Wheat)

1 tablespoon

Fry Seasoning

1 unit

Beef Stock Concentrate

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories830 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate83 g

Sugar9 g

Dietary Fiber4 g

Protein34 g

Cholesterol150 mg

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, stirring occasionally, until browned on all sides and warmed through, 3-5 minutes. Season with salt. • Turn off heat; transfer to a plate. Wipe out pan and let cool for 1 minute.

• Heat a drizzle of oil in pan used for meatballs over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings), flour, and Fry Seasoning; cook, stirring constantly, until flour is incorporated and golden, 1-2 minutes. • Stir in 2/3 cup reserved pasta cooking water (1 cup for 4), stock concentrate, and sour cream (if pasta isn’t done, ladle cooking water directly from pot). Cook, stirring constantly, until thickened, 1 minute. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.