Meatball Stroganoff

beef stroganoff [stro-ge-nof] noun {cookery} 1. a dish of thinly sliced meat sautéed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms, often served on a bed of noodles or rice. Created by chef Charles Briere who cooked for Count Paul Stroganoff, a 19^th-century Russian diplomat, in St. Petersburg, Russia.

My mom would make beef stroganoff from scratch sautéing and stirring at the electric stove from the 1970’s. I don’t have as much time to prepare dinner, so I made up this creamy shortcut version which my children love! You can double the recipe and always freeze half to defrost later.

Meatball Stroganoff

1 bag of frozen turkey or beef meatballs

2 (10.75 oz.) cans of cream of chicken soup

2  (14.5 oz.) cans of beef broth

1 pint of sour cream {regular, not non-fat}

½ yellow onion

2 T. butter

1 lb. bowtie pasta {I find it holds the sauce well}

Defrost meatballs by taking them out of the freezer bag, and place in a microwave-safe dish with a glass lid. Microwave for half the time it says on the bag. Remove from microwave, cut meatballs in half, and microwave until defrosted and warm. Set aside.

Chop up the ½ yellow onion. Place in a skillet on medium-low heat with butter and sauté for a few minutes until onion is translucent. 

Stir in meatballs to the pan. Pour in the two cans of beef broth and bring to a simmer. Slowly stir in the two cans of cream of chicken soup, whisking in as you go. 

Allow meatballs, onion, and sauce to simmer for 10 to 15 minutes. While sauce mixture is simmering, cook pasta according to directions. Drain when done and do not rinse.

Take the sauce mixture off the heat and slowly whisk in sour cream. I suggest using the entire pint but you don’t have to.  Ladle sauce mixture over noodles and serve.