Meatball Stroganoff
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.
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.
Notes
Low cost per serving.