quick meatball stroganoff
Looking for a quick dinner, I found this on the back of a Swedish Style Meatball package. I did not use mushrooms as I have picky eaters, though I did double the recipe to feed everyone and have leftovers for lunches, and another meal. It was a hit! Very easy and economical. You could obviously use your own homemade meatballs, but occasionally and in a pinch, sometimes this type of thing saves the day! :-) NOTE: Sprinkle dill and pepper to taste. Hubby and I liked more spices. Surprising because I'm not a dill lover, but it's fantastic in this recipe!
prep time
10 Min
cook time
15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound swedish style meatballs (thawed)
- 1 can cream of mushroom soup (or celery or chicken)
- 1/2 cup chicken stock
- 10 ounces sliced mushrooms (drained) if desired
- 1/2 cup sour cream
- - broad egg noodles
- - dill, dried (to taste)
- - pepper (freshly ground) if desired
How To Make quick meatball stroganoff
-
Step 1Thaw meatballs in microwave 2-3 minutes. Combine soup and stock in large saucepan and heat, stirring occasionally.
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Step 2Add meatballs and mushrooms (if desired), cover and simmer over low heat for 10 minutes.
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Step 3While simmering, boil egg noodles and drain.
-
Step 4Add sour cream to meatball mixture and heat through without boiling.
-
Step 5Spoon over noodles and sprinkle with dill.
- 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!
Discover More
Category:
Beef
Category:
Pasta
Category:
Meat Appetizers
Tag:
#Quick & Easy
Ingredient:
Beef
Method:
Bake
Culture:
African
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