Beef Meatball & Mushroom “Stroganoff”
with Sour Cream & Scallions
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
2 unit
Scallions
6 ounce
Cavatappi Pasta
(Contains Wheat)
8 ounce
Fully Cooked Beef Meatballs
(Contains Eggs, Milk, Wheat)
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
Utensils
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.
• Add drained cavatappi and meatballs to pan with sauce; toss to evenly coat.
• Divide meatball stroganoff between bowls; top with scallion greens. Serve.
