Meatballs Stroganoff

Meatballs Stroganoff

Grandboy's Day on Thursdays today, so I asked whether he prefers meatballs and spaghetti in a red or white sauce and he picked "white". Here is the stroganoff we had for dinner tonight. It was really easy to assemble depending on whether you like to prepare everything from scratch or go the semi-homemade route.

I like to use Italian meatballs from the freezer section of our supermarket unless I'm making an Indian dish. Italian meatballs served my purpose today. The other semi-homemade ingredient in this dish is Cream of Mushroom soup. If you prefer to make your own, a recipe is provided below.


Ingredients

10 dinner-size meatballs, halved
2 cups chicken broth
1 can Cream of Mushroom & Garlic soup
2 cups curly, wide egg noodles, boiled al dente
2 Tbsp. sour cream

Directions

1. Heat chicken broth and simmer meatballs over medium-high heat until soft and fluffy.
2. Remove meatballs and set aside, reserving chicken broth for gravy.
3. Whip cream of mushroom soup into broth along with sour cream.
4. Return meatballs and noodles to skillet and bring to a boil.
5. Adjust salt to taste and serve hot.

Homemade Cream of Mushroom Soup

Ingredients

8 oz. baby portabella mushrooms, sliced

1 medium onion, minced

4 cloves garlic, minced

2 Tbsp. butter

2 + 1 Tbsp. all-purpose flour

2 cups chicken broth

1 cup light cream or evaporated milk

1/2 tsp. salt

1/4 tsp. ground pepper

1/4 tsp. nutmeg

Directions

1. Melt butter in a skillet, add onions, garlic and mushrooms and stir-fry until onions soften.
2. Stir in 2 Tbsp. flour and mix well.
3. Add chicken broth and bring to a boil, stirring constantly, until thickened.
4. Stir in cream, remaining flour, salt, pepper and nutmeg.
5. Bring to a boil again, stirring constantly.

Use this in place of store-bought Campbell's soup.