Name: Meatball Stroganoff
Prep time: 20 min
Cook time: 30 min
Ingredients: 500 grams Thai beef meatballs ((1 lb)); 2 tablespoons olive oil (divided); 2 tablespoons butter; 250 grams button mushrooms (sliced, (8 oz)); 2 cloves garlic (minced); 2½ tablespoons all-purpose flour; 1 can condensed cream of mushroom soup ((10½ oz / 298 g)); ¾ cup water; ½ tablespoon Dijon mustard; ½ cup sour cream; salt and pepper (as desired); cooked egg noodles, mashed potatoes, or rice (for serving, as desired, prepared as needed)

Meatball Stroganoff

Spend with Pennies, Holly, Canada.

This is a modified recipe based on a social network friend's original recipe, and is based on using store bought Thai beef meatballs and condensed soup. I made this on 5 Oct 2023, and nothing short of perfect, an excellent meal.

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Prep Time 20

Cook Time 30

Course Main Dish

Cuisine American

Servings servings

Ingredients

500 grams Thai beef meatballs, (1 lb)
2 tablespoons olive oil, divided
2 tablespoons butter
250 grams button mushrooms, sliced, (8 oz)
2 cloves garlic, minced
2½ tablespoons all-purpose flour
1 can condensed cream of mushroom soup, (10½ oz / 298 g)
¾ cup water
½ tablespoon Dijon mustard
½ cup sour cream
salt and pepper, as desired
cooked egg noodles, mashed potatoes, or rice, for serving, as desired, prepared as needed

Instructions

Decide what you are going to this over, such as egg noodles, mashed potatoes, or rice and get that started so it is ready when you finish preparing the stroganoff.
Open the package of meatballs, drain if needed, then add to a saucepan. Add water to cover by 2 inches. Place on high heat and bring to a boil, continue to boil for 1-2 minutes. Drain. (Photo shows the meatballs cooked and just before draining.)
Heat 1 tablespoon olive oil in a large nonstick pan, when hot, add the meatballs. Sauté, stirring often to lightly brown the meatballs. When they are browned, remove with a slotted spoon to a bowl and set them aside.
Same pan used to brown the meatballs, heat the remaining tablespoon of olive oil and the butter, when hot, add the mushrooms and garlic. Sauté for 4-5 minutes to soften the mushrooms, stirring them often.
Stir in the flour and cook for 1 minute.
Add the soup, water, and mustard, stir to mix together.
Add the meatballs back to the pan and stir in. Increase heat and allow mixture to come to a boil, then reduce heat and simmer for 5-10 minutes to thicken the sauce.
Remove from heat, stir in the sour cream, taste and season with salt and pepper as desired.
Serve over hot cooked egg noodles, mashed potatoes, or rice, enjoy.