Creamy Swedish Meatball Stroganoff with Egg Noodles

1.Prepare the noodles or rice according to package directions. Keep warm.

2.In a large skillet or Dutch oven, melt the butter with the olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they have released their moisture and started to brown, about 6-8 minutes.

3.Add the chopped onion to the skillet and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant.

4.Add the frozen meatballs to the skillet. Pour in the beef broth and dry sherry (or extra broth). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

5.Reduce the heat to medium-low, cover the skillet, and let the meatballs simmer gently for 10-12 minutes, or until they are heated through and cooked according to package directions.

6.Stir in the Dijon mustard and Worcestershire sauce. Remove the skillet from the heat.

7.In a small bowl, whisk together the sour cream and heavy cream until smooth. Temper the cream mixture by adding a ladleful of the hot sauce from the skillet into the cream mixture while whisking constantly. This prevents curdling.

8.Pour the tempered cream mixture back into the skillet and stir gently until the sauce is uniformly creamy and slightly thickened. Do not allow the sauce to boil after adding the sour cream.

9.Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed.

10.Serve the Swedish Meatball Stroganoff immediately over the prepared egg noodles or rice, garnished generously with fresh chopped parsley.