This weeknight-friendly dinner gives beef stroganoff a modern twist. Meatballs replace sirloin, cavatappi stands in for egg noodles, and extra vegetables make it a complete meal. Make the homemade meatballs or use frozen precooked meatballs on those extra busy nights.
1 Tbsp. vegetable oil
1 lb. sliced white mushrooms
1/4 cup College Inn® Savory Infusions® Beef and Caramelized Onion Base
3 1/2 cups water
1 lb. frozen homestyle meatballs, thawed according to packaging instructions
8 oz. uncooked cavatappi, penne or rotini pasta
2 cups thinly sliced carrots
5 oz. baby spinach, optional
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Torn parsley leaves, optional
Heat oil in a Dutch oven over medium-high heat. Add mushrooms and cook about 5 minutes, stirring frequently, until they begin to release liquid and soften.
Stir in Savory Infusions, water, meatballs, pasta and carrots. Bring to a simmer. Reduce heat to medium, cover and cook for 10 minutes, until noodles are tender, stirring occasionally to cook evenly and to prevent sticking. Stir in spinach, if desired, cover and cook until wilted, about 1 minute.
Remove from heat. Fold in sour cream and let stand 5 minutes to allow sauce to thicken. Season to taste with salt and pepper. Serve garnished with parsley leaves, if desired.
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