Cooler weather and more energy have propelled me to the kitchen to whip up some fresh recipes for my family. I have my homemade cookbook. An orange notebook–a throwback to the 70s. Within its cover are aged recipes glued to black construction paper which is slipped into plastic page protectors. Some recipes tried and true. Most, never used. But all looked appetizing when I cut them out hundreds of years ago.
Looking for something different one night, I remembered a meatball stroganoff recipe that I recalled seeing in this treasured collection. It took a while to find it. I have a system for categorizing the recipes–by category–just no dividers in the book. So it takes a while to find exactly what I’m looking for.
When I found the Meatball Stroganoff recipe, there wasn’t time to make adjustments, so I followed the directions for the most part. But I’ve incorporated some changes here that I think will give you a lighter meatball (after all, I am Italian) along with the tasty sauce. So let’s dive in.
1 lb. 93 % ground beef
1 egg slightly beaten
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
2 tablespoons of chopped onion
1 teaspoon Worcestershire Sauce
1 tablespoon parsley flakes or fresh parsley
some garlic powder to taste
1/4 teaspoon pepper
salt to taste
(If I’m making Italian meatballs, I would add extra seasonings that I won’t use for this recipe)
Mix up egg, bread crumbs and milk. Add ground meat, and seasonings. Squeeze together with your hands and form 16-20 meatballs, depending on the size you want and the number of people you are feeding.
Add 2 tablespoons of olive oil to a 12 inch skillet. When oil is hot, add meatballs. Brown on all sides, then drain some of the excess fat. You still need a little to sauteed onions and mushrooms.
1/3 cup of onions
1, 4 oz can of mushroom stems and pieces
2 tablespoons flour
1 cup water
1/4 cup Heinz 57 Sauce
1/4 cup minced parsley (I used 2 tablespoons of dried parsley)
1/2 cup of sour cream
Hot noodles (buttered if you like) (I used American Beauty extra wide egg noodles)
Drain mushrooms, reserving liquid. Stir mushrooms and onion into skillet. Saute. Stir in flour until mixed well in drippings and browned bits on bottom of pan, then add reserved mushroom liquid, water, 57 Sauce and parsley.
Cover, simmer 20 minutes, stirring occasionally. Turn heat to low and slowly stir in sour cream just to heat it. Do not boil.
Serve over noodles. Makes 4 Yummy servings.
From My Heart to Yours,