Meatball Stroganoff
  • 2 tablespoons extra virgin olive oil
  • 1 (24 ounce) bag of frozen meatballs, about 25 meatballs
  • 2 cups beef broth
  • 1 teaspoon cracked black pepper, or to taste
  • 1 teaspoon garlic salt, or to taste
  • 1 teaspoon oregano, or to taste
  • 3/4 cup sour cream
  • 1 cup heaving whipping cream
  • 3 cups dry wide egg noodles
  1. In a skillet, heat olive oil and add meatballs. Cook meatballs until browned and done, 15 minutes or so. I covered my skillet with a lid.
  2. While meatballs are cooking, in a seperate pot, boil noodles until they are still a bit al dente and drain.
  3. Add beef broth and spices, mixing well and bring to a boil. Boil until reduced a little.
  4. Add sour cream and heavy whipping cream. Mix well. Everything will start to thicken up at this point.
  5. Add cooked and drained noddles and mix well.
  6. Simmer everything together 2-3 minutes. You don't want to simmer to long as the noddles start soaking up the delicious, creamy sauce.
  7. Serve
YAY! I finally found a stroganoff recipe that doesn't have mushrooms or cream of mushroom soup! I like mushrooms but my hubby and kids do not! This dish was so creamy and delicious! Easy and quick to make, you bet! I will tell you how good this was! By the time I loaded my pictures onto the computer which wasn't long, hubby and kids had gobbled their dinner down by the time I returned to the dinning room! WHAT! I asked if they liked it and I got a resounding YES! They requested it on the menu again soon and I agree!