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.

Stroganoff with Meatballs

My friend Barbara is one of the world’s great cooks. She makes this for Ernie, her husband of nearly 60 years. 

Dee-licious!

 

Stroganoff with Meatballs:    

To Prepare the Meatballs:

1 lb. lean ground beef    

½ tsp. salt

¼ tsp. pepper

2 tsp. bottled steak sauce

¼ c. fine, dry bread crumbs

1 egg

2 tbsp. butter or margarine

In a large bowl, lightly toss ground beef with salt, pepper, steak sauce, bread crumbs and egg until well combined.  Using hands, gently shape chuck mixture into 12 balls.  Melt butter or margarine in large skillet, browning beef well.  Remove from heat and set aside.

Here's what you need! Now shape them into balls.

Ready for baking, sautéing, or freezing until needed.

I prefer to make meatballs on the large side.

To Prepare the Sauce:

  

2 tbsp. (30 mL) butter or margarine

½ c. (125 mL) sliced onion

¼ lb. (125 g) mushrooms, sliced

2 tbsp. (30 mL) flour

1 tsp. (5 mL) ketchup

1 10-½ oz. can (284 mL) condensed beef broth, undiluted

1 c. (250 mL) dairy sour cream

Melt butter or margarine with drippings in skillet.  Sauté onion 5 min., or until translucent.  Add and sauté mushrooms until tender.  Remove from heat.  Stir in flour and ketchup, gradually adding broth. Continuing to stir, bring just to a boil over medium-high heat. Reduce heat, simmering in open skillet for 2 min. Add previously cooked meatballs, simmering gently 10 min. or until heated through. Stir in sour cream over low heat, just to warm through. Serve over broad noodles.

To Prepare the Noodles: 

8 oz. (250 g) fettucine or broad noodles

Bring a large pot of lightly salted water to a boil. Add fettucine and cook 10 min. Drain, serving with meatballs and sauce. Serves 4.

For more Stroganoff recipes, see One Click: Stroganoff.