Jiffy Meatball Stroganoff

This simple recipe needs no fancy ingredients. I use frozen Meatballs. If you prefer, you’ll find How to Make Meatballs in the Index.

Jiffy Meatball Stroganoff:

15-to-20 meatballs

1-1/4 c. (310 mL) broad noodles

1 medium onion, sliced in rings and then 2-in. (6 cm) pieces

1 tsp. canola oil

1 tbsp. (15 mL) butter or margarine

One 10-oz. (284 mL) can sliced mushrooms, drained

1-1/2 tsp. (7 mL) Worcestershire sauce

2 tsp. (10 mL) beef-flavored extract

One 10-oz. (284 mL) can condensed cream of mushroom soup, undiluted

2/3 c. (150 mL) sour cream or Greek-style yogurt

1 tbsp. (15 mL) sherry

Pre-cook meatballs, whether fresh or frozen. Fry fresh meatballs until center is cooked through. Do not thaw frozen meatballs; cook according to package instructions. A toaster oven is ideal for this. Cover and set aside cooked meatballs.

To large pot, add 4 c. (1L) salted water. Bring to a boil. Add noodles, cooking according to package instructions. Do all these steps as you prepare Stroganoff. 

In heavy skillet over medium heat, fry onion in oil and melted butter or margarine until soft. Add mushrooms until heated through. In small bowl, combine Worcestershire sauce, beef-flavored extract and undiluted soup. Stir into skillet. 

Reduce heat to simmer. Add meatballs, simmering just until heated through. Also in small bowl, combine sour cream and sherry. Gently stir into simmering Stroganoff mixture, heating through but not allowing to come to a boil.

Drain and rinse broad noodles. Transfer to casserole dish. Pour Stroganoff mixture over. Serve at once. Yields 3-to-4 servings.

Meatball Note: Homemade Meatballs won’t fall apart if they’re refrigerated 20 min. before serving and then quickly reheated in sauce.For more Stroganoff recipes, see One Click: Stroganoff.