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.
MEATBALL STROGANOFF
Meatball section
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.
Stroganoff section
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,
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Oh my, this looks good Janis! It’s morning and I’m sipping my first cup of coffee but …you’re making me hungry!!!!
Blessings and love,
Debbie
Thanks, Debbie. It is tasty! I think it fits in with a healthy meal as long as you don’t eat too many noodles (lol). That was my downfall the night I made this. Had not had carbs in awhile. So I enjoyed them 🙂
Can you hear my lips smacking and see my mouth drooling???
This looks delicious!
xo
Thanks, Sharon! Just love the way you compliment my recipes 🙂
Sounds good and like my crazy system of collecting recipes!!! Thanks for the affirmation! have a great day!
Karen
Thanks, Karen. We think alike and even cook some of the same things.
Looks good indeed – I might use multi-grain noodles instead of white and hold the butter – I have more issues with fat than with carbs 😉
Hi Janis! The title of your post is exactly what I was saying to myself when I saw that pan of stroganoff. I love stroganoff. But I think my background is more in hamburger helper, which is sad. But that’s life when Mom is Irish and there are eight kids. Not a lot of time for big meals!
This looks really good. You photograph food really well, btw. Especially with the cooler weather. I have my Dad over for dinner quite a bit, I think he’d really like this.
Have a great weekend, my friend!
Ceil
Hi Janis,
This looks wonderful, and is a nice change from regular stroganoff! I am always looking for new recipes; can’t wait to give this one a try!
Blessings and love,
Denise