This versatile stroganoff recipe can be made ahead and frozen—place meatballs in one freezer bag and noodles and sauce in another.
1 pound lean ground beef
1 small onion, chopped
1 white bread slice, torn
1 large egg, lightly beaten
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can beef broth
1 (3-ounce) package cream cheese, softened
1/2 cup sour cream
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
1 (8-ounce) package wide egg noodles, cooked
How to Make It
Combine first 7 ingredients in a large bowl; shape mixture into 16 to 20 balls (about 2 tablespoonfuls each).
Brown meatballs in a large skillet over medium heat; drain well, and set aside. Add soup, broth, and cheese to skillet, stirring until blended; return meatballs to skillet. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.
Stir together sour cream and parsley. Serve meatballs over noodles, and top with sour cream mixture.
To freeze: Place cooked cream cheese mixture and noodles together in an airtight container, and freeze up to 1 month. Place cooked meatballs in an airtight container or large heavy-duty zip-top plastic bag, and freeze up to 1 month.
To lighten: Substitute reduced-sodium, reduced-fat cream of mushroom soup; light sour cream; and light cream cheese.
My family loved this dish. I typically make beef stroganoff with tender cuts of beef so I was surprised to find that the meatballs were better. I used lean ground beef but had to add oil to the pan to brown them properly. Next time I will use the 80% ground beef which is what I typically use for preparing Italian meatballs. This is my favorite beef stroganoff recipe to date. I will definitely make it again.
My granddaughter doesn't care for stroganoff but we really only had the ingredients for it for supper. I looked for a new recipe and came across this. Oh...it was REALLY tasty! It taste like stroganoff but with an added flair.
This is a fantastic meal! It is easy, quick and freezable. Go ahead and mix in the sour cream. To freeze: simply pour into a freezer bag, squeeze flat until all the air is out and lay flat in your freezer. I did add corn starch to thicken up the sauce, also.
I loved this recipe and so did my family. I added 1 Tblsp. of Dijon Mustard, 1 Tblsp. of Worchestershire, 1 Heaping T. of Minced Garlic, it was very good. My sauce was liquidy so I added some flour for thickener. Perfect.