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.
- 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
- 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.
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