Beef Meatball & Mushroom "Stroganoff" with Sour Cream & Scallions

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• cavatappi pasta
  12 oz
• cooking oil
  2 tsp
• flour
  2 tbsp
• fry seasoning
  2 tbsp
• fully cooked beef meatballs
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  6 tbsp

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

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

   salt: 1 tsp, button mushrooms: 8 oz, scallions: 4 unit
2. 

   2

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

   cavatappi pasta: 12 oz
3. 

   3

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

   cooking oil: 2 tsp, fully cooked beef meatballs, black pepper: 1 tsp
4. 

   4

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

   butter: 2 tbsp, flour: 2 tbsp, fry seasoning: 2 tbsp, beef stock concentrate: 2 unit, sour cream: 6 tbsp
5. 

   5

   Add drained cavatappi pasta and meatballs to the pan with sauce; toss to evenly coat.
6. 

   6

   Divide meatball stroganoff between bowls; top with scallion greens. Serve.