Tuesday, November 25, 2014

Meatballs Stroganoff

Meatballs Stroganoff
Frozen Italian style meatballs (1/2 oz each) - enough to cover the bottom of the pan. 
1+ Tbsp Extra virgin olive oil  
2+ cups beef broth
kosher salt and black pepper to taste
1 1/2 tsp Parsley
1 1/2 tsp Oregano
1 1/2 tsp Basil
2/3 - 1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles

Brown the meatballs in the olive oil.  You don't need to thaw the meatballs.  Use a skillet that will really brown the meatballs so those little bits of meat stick to the bottom of the skillet.

Deglaze the pan with 2 cups of beef broth.  Bring to a boil and season with the salt and pepper and all of the herbs.

When the liquid begins reducing, add the sour cream and heavy whipping cream.  Simmer.

Meanwhile, boil water in a separate pot and cook the noodles.  Boil until al dente, drain and then add to the summering sauce.  The noodles will continue to cook in the sauce.


This recipe comes from Menu Musings of a Modern Day Mom!  Great blog!

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