Meatball Stroganoff

Meatball Stroganoff

Click to rate this post!

Prep Time: 10 min

Cook Time: 30 Min

Serves 6 Servings

Difficulty Moderate

Ingredients

  • Meatballs
  • 1 egg
  • 1/3 C. plain dry bread crumbs
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 lbs. lean ground beef
  • 2 Tbsp. Crisco® Pure Vegetable Oil

 

  • Sauce
  • 1 Tbsp. Crisco® Pure Vegetable Oil
  • 1/2 lb. mushrooms
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ketchup
  • 1 (10.5 oz.) can beef broth
  • 1/2 envelope dry onion soup mix
  • 1/2 C. sour cream
  • Hot cooked egg noodle

Directions

  1. In a large bowl combine egg, bread crumbs, Worcestershire sauce, salt and pepper. Add meat. Mix until well blended. Shape into eighteen 2-inch meatballs
  2. Heat 2 Tbsp. oil in large skillet over medium heat. Add meatballs. Brown on all sides. Reduce heat to low. Cook 10 minutes, stirring occasionally. Remove meatballs from skillet.
  3. Add 1 Tbsp. oil to skillet. Add mushrooms. Cook and stir 4 minutes. Remove skillet from heat.
  4. Stir in flour and ketchup until blended. Gradually stir in broth. Add soup mix. Return to heat. Bring to a boil. Reduce heat to low. Simmer 2 minutes.
  5. Stir in sour cream. Return meatballs to skillet. Heat thoroughly, stirring occasionally, but do not bring to a boil. Serve over cooked egg noodles.