Meatballs Stroganoff
Meatballs Stroganoff might be just the main course you are searching for. This recipe serves 4 and costs $1.65 per serving. One portion of this dish contains about 31g of protein, 35g of fat, and a total of 601 calories. This recipe from Taste of Home requires bread crumbs, sour cream, cooked egg noodles, and onion. Many people made this recipe, and 281 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a good spoonacular score of 66%. Users who liked this recipe also liked Stroganoff Meatballs, Stroganoff Meatballs, and Elegant Stroganoff Meatballs.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup soft bread crumbs
1 tablespoon canola oil
1/2 teaspoon celery salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked egg noodles
1/4 teaspoon dried marjoram
1 egg, lightly beaten
2 tablespoons all-purpose flour
1/8 teaspoon garlic salt
1 pound ground beef
2 tablespoons chopped onion
1/8 teaspoon pepper
1/3 cup sour cream
3/4 cup water
Equipment:
bowl
frying pan
Cooking instruction summary:
Directions In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally. Stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings. Originally published as Meatballs Stroganoff in Country ExtraMarch 2007, p51 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil.
3. Drain; return to the pan.
4. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.
5. Stir in sour cream; heat through (do not boil).
6. Serve with noodles.
Nutrition Information:
covered percent of daily need
