Peppercorn Meatball Stroganoff over Egg Noodles (2 servings)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 4 meatballs plus 1 1/4 cups of the cognac‑peppercorn cream sauce (about half the sauce, scaled to 2 hearty portions). leftover Meatballs au Poivre with Cognac Cream Sauce
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- Salt to taste
- 2 tablespoons chopped fresh parsley or chives for garnish
- 6 oz dried egg noodles (about 1/2 of a standard 12 oz package)
- 1 cup sliced cremini or button mushrooms (about 4–5 oz)
- 2 teaspoons Worcestershire sauce (if you want a deeper savory note)
- 2 tablespoons sour cream (optional, room temperature)
Directions
- Bring a medium pot of salted water to a boil. Add 6 oz egg noodles and cook until al dente per package directions (usually 7–9 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While the pasta cooks, heat a large skillet over medium‑high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When shimmering, add 1 cup sliced mushrooms and sauté 4–5 minutes until they release liquid and begin to brown at the edges.
- Lower heat to medium and push mushrooms to one side. Add the reserved 1 1/4 cups cognac‑peppercorn cream sauce to the skillet, scraping up any browned bits. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens slightly.
- Add 4 meatballs to the pan and simmer gently 4–5 minutes until heated through and sauce coats the meatballs. If the sauce seems too thick for coating noodles, whisk in 2–3 tablespoons reserved pasta water to reach a glossy, clingy consistency.
- Stir in 2 teaspoons Worcestershire sauce for extra depth, then remove the pan from heat and gently fold in 2 tablespoons sour cream (if using) to add silkiness—do not boil after adding sour cream. Taste and season with salt if needed.
- Divide noodles between two shallow bowls, top with meatballs, mushrooms and plenty of the peppercorn cream. Garnish with chopped parsley or chives and serve immediately while hot.