Moms Meatball Stroganoff Recipes

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MEATBALLS STROGANOFF



Meatballs Stroganoff image

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1/2 cup soft bread crumbs
2 tablespoons chopped onion
1/2 teaspoon celery salt
1/4 teaspoon dried marjoram
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1/3 cup sour cream
Hot cooked egg noodles

Steps:

  • 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.,

Nutrition Facts :

EASY MEATBALL STROGANOFF



Easy Meatball Stroganoff image

This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. -Julie May, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 cups uncooked egg noodles
1 tablespoon olive oil
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1-1/2 cups beef broth
1 teaspoon dried parsley flakes
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup heavy whipping cream
3/4 cup sour cream

Steps:

  • Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

Nutrition Facts : Calories 717 calories, Fat 57g fat (30g saturated fat), Cholesterol 172mg cholesterol, Sodium 1291mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

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

MEATBALL STROGANOFF



Meatball Stroganoff image

A simple to make - great midweek night recipe - and one that can be frozen for even busier weeknights! Adapted from a scrumptious recipe I found in the June 2006 issue of the Australian magazine 'super food ideas'.

Provided by bluemoon downunder

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

700 g ground beef (for Americans) or 700 g beef mince (for Australians)
2 tablespoons plain flour
2 tablespoons olive oil
1 onion, halved, thinly sliced
4 garlic cloves, crushed
3 teaspoons ground paprika
200 g button mushrooms, halved
1 1/2 tablespoons tomato paste
2 teaspoons Dijon mustard
1/3 cup white wine
1/2 cup beef stock
3/4 cup sour cream
1/4 cup flat leaf parsley, roughly chopped
cooked fettuccine, to serve
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
  • Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
  • Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
  • Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
  • Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
  • Serve with warm crispy rolls and a salad.

Nutrition Facts : Calories 587, Fat 42.1, SaturatedFat 16.3, Cholesterol 141.4, Sodium 345.4, Carbohydrate 11.8, Fiber 2, Sugar 4.6, Protein 36.5

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