mini meatball stroganoff
I wanted to make beef stroganoff a little differently than the traditional way; and this is what I made, and it turned out awesome..my family loved it and I hope you give it a try..and see for yourself..hugs
prep time
20 Min
cook time
10 Min
method
Pan Fry
yield
4 to 6
Ingredients
- MINI MEATBALLS
- 1 pound lean ground beef
- 2 teaspoons garlic powder with parsley
- 1 tablespoon worcestershire sauce
- 1 teaspoon each of dried dill weed,dried basil,seasoned salt
- 3 tablespoons parmesan cheese
- 1 large egg
- 1 small onion, finely diced
- 1 pinch all spice
- 1/4 cup white wine, optional
- SAUCE
- 10 ounces can cream of chicken soup, undiluted
- 10 ounces can golden cream of mushroom soup, or regular mushroom soup
- 1 cup dairy sour cream
- 1/2 cup water
- 16 ounces pkg. egg noodles, cooked al dente
How To Make mini meatball stroganoff
-
Step 1In a large bowl combine all the meatball ingredients , mixing well to blend evenly. Set aside. -
Step 2In medium saucepan combine both soups , water and sour cream..heat on low just to warm.Set aside.
-
Step 3In a large skillet add 2 Tablespoons canola oil, and using a teaspoon, an olive spoon or small melon baller...form the meat mixture into small balls..Place in the heated skillet. Cook on all sides until brown.
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Step 4Scrape bottom of pan to loosen drippings..Scoot the meatballs to one side and tip pan to remove any grease in pan. Add the sauce mixture to one side of the skillet with the meatballs on the other and then gently combine the sauce and the meatballs. Heat on low until heated through. Do not boil.
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Step 5Cook noodles in boiling water for 8 minutes...drain and put back in kettle.
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Step 6Serve hot meatballs and sauce over noodles and sprinkle top with chow mein noodles if desired and parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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