Cassies Comforting Meatball Stroganoff Delish Recipes

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QUICK MEATBALL STROGANOFF



Quick Meatball Stroganoff image

This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.

Provided by Barbara Miller

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 4

Number Of Ingredients 10

8 ounces broad egg white noodles (such as No Yolks®)
1 tablespoon vegetable oil
½ onion, chopped
2 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 tablespoon Worcestershire sauce
15 frozen beef meatballs, or more to taste
¾ cup sour cream
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
  • Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
  • Serve meatballs over noodles.

Nutrition Facts : Calories 656.4 calories, Carbohydrate 60.5 g, Cholesterol 108.6 mg, Fat 31.5 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 12.4 g, Sodium 768.8 mg, Sugar 4.3 g

MEATBALL STROGANOFF



Meatball stroganoff image

Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream

Provided by Cassie Best

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 12

500g beef mince
drizzle of oil
1 red onion , sliced
2 garlic cloves , crushed
200g pack small button mushrooms , sliced
2 tbsp tomato purée
1 tbsp sweet paprika
1 tbsp plain flour
1 beef stock cube , made up to 300ml stock
150ml pot soured cream
small pack parsley , chopped
rice, mashed potato or tagliatelle , to serve

Steps:

  • Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
  • Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

Nutrition Facts : Calories 425 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium

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