---
title: Beef Meatball & Mushroom “Stroganoff”
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-meatball-mushroom-stroganoff-65c28a40606e44bed2538679
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Eggs
tags:
  - New
  - Easy Prep
  - Quick
  - Easy Cleanup
rating: 3.5
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it tasty, while others felt it lacked classic stroganoff flavors or needed more seasoning.
  - theme: Ease of prep
    text: Quick and easy to make, though many struggled with the difficult meatball packaging.
image: "https://images.recipes.furrysalamander.com/beef-meatball-mushroom-stroganoff.avif"
---
@sour cream{½%cup}
@fry seasoning{1%unit}
@cavatappi pasta{4%oz}
@fully cooked beef meatballs{1%unit}
@button mushrooms{4%oz}
@beef stock concentrate{1%unit}
@scallions{4%pieces}
@flour{1%tbsp}
@salt{1%tsp}
@cooking oil{1%tbsp}
@butter{1%tbsp}
@black pepper{1%tsp}

Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and thinly slice button mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens.

Once water is boiling, add cavatappi pasta to the pot. Cook, stirring occasionally, until al dente ~{10%minutes}. Reserve 1 cup pasta cooking water, then drain.

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 ~{4%minutes}. Season with salt.
Turn off heat and transfer meatballs to a plate. Wipe out pan and let cool for ~{1%minute}.

Heat a drizzle of cooking oil in the pan over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and tender ~{6%minutes}.
Stir in 1 tbsp 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, beef stock concentrate, and sour cream. Cook, stirring constantly, until thickened ~{1%minute}. If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.

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

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