Meatball Stroganoff and Noodles

Stroganoff JPG
Meatball Stroganoff and Noodles served with Sautéed Asparagus and Almonds

I woke up from a nap this afternoon thinking of meatballs with some sort of cream sauce.  I don’t recall ever having bought frozen meatballs, but I had purchased some recently to try another recipe. Since there were still oodles left in the giant Sam’s bag in the freezer, I thought I’d try them again.

Note: Mushrooms aren’t allowed in any size, shape, or form in any recipe in my house. My husband detects even a microscopic speck of a mushroom and scrapes it to the edge of his plate. I have given up.

I messed with this sauce until it tasted like I wanted it to. So I present to you a sort-of stroganoff that is certified mushroom-less.

Meatball Stroganoff and Noodles
Serves 8-10

Sauce:
4 T butter
3 T flour
2 t beef bouillon paste
1 t chicken bouillon paste
1 1/2 c water
1/4 t garlic
1/2 t marjoram flakes
3 T white cooking wine
1 T worcestershire sauce
Salt, to taste
Fresh ground pepper, to taste
1 c sour cream

2-3 T olive oil
1 c water
30-40 frozen meatballs
Country style noodles (I purchase the big bag from Sam’s – cook as many as you think you’ll need. )
Parsley flakes for garnish

First, start water to boil in large pot for noodles. The country style noodles take 20-25 minutes to cook.

Meatballs:  In large skillet, add oil and heat to medium heat. Add frozen meatballs, stirring and browning all around. Reduce heat and add about 1 c water. Cover and simmer while cooking sauce.

Noodles:  Cook noodles according to package directions. Drain, return to noodle pan, and keep covered until ready to serve.

Sauce:

1. In medium saucepan, heat butter until melted and simmering.
2. Whisk in flour and cook on low to medium heat for about 3 minutes, stirring to keep from lumping and scorching.
3. In large measuring cup, stir together bouillon pastes and water, then whisk into flour and butter mixture.
4. Stir in seasonings, wine, and worcestershire.
5. Cook until thickened, about 5 minutes.
6. Whisk in sour cream.

Pour sauce into meatballs and simmer, covered, on low for about 15 minutes, stirring occasionally.

Add cooked noodles to large serving bowl and pour meatballs and sauce over. Sprinkle parsley on top and serve.

All amounts are approximate.

Recipe for Sautéed Asparagus with Almonds is here.

Janice Powell 2014

 

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