Throughout the life of my blogging and menu-planning, many of you have asked for the recipe for Meatball Stroganoff. I finally remembered to get pictures on Monday when I made it. The recipe can look very overwhelming, but it really is very easy.
I do need to say that I usually make the homemade noodles that are in the recipe, but we were out of eggs and I wasn't up to it so I used some of the FREE Barilla pasta that I "bought" last summer. It still tasted great! I do enjoy the homemade noodles, though.
2 cups all-purpose flour
1 tsp. salt
3 egg yolks
6 Tbsp. water
In a bowl combine the flour and salt; make a well. Beat yolks, egg and water; pour into well and stir to combine. Turn onto floured surface and knead 8-10 strokes. Divide into thirds, roll out each third as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4" strips, then the strips into 2" in length; set aside.
1 egg, lightly beaten
2 Tbsp. ketchup
1/4 cup quick cooking oats
1 Tbsp. finely chopped onion
1/2 tsp. salt
1 lb. ground beef
In a bowl combine the egg, ketchup, oats, onion and salt. Add beef; mix well. Shape into meatballs. Place in 9" x 13" baking dish (meatballs should not touch each other). Bake, uncovered, at 400° for 10-15 minutes or until no longer pink.
2 cans Cream of Mushroom Soup
1 cup milk
1 cup sour cream
1 Tbsp. paprika
In a large saucepan combine soup, sour cream, milk and paprika; heat through. Add meatballs, cover and cook until heated through, stirring frequently.
Cooking the Noodles:
In a large pot bring 2 quarts of water and 1 tsp. salt to a boil. Add noodles. Cook for 12-15 minutes or until tender; drain. Toss with 1 Tbsp. butter or margarine and 1 Tbsp. minced parsley.
Serve meatballs and sauce over the noodles.
Notes: When I plan to make the noodles, I start them early in the afternoon. They take up a LOT of counter space, or I will sometimes pull out cookie sheets and transfer the rolled out dough onto them to dry. My dough always takes longer than 20 minutes to "partially dry," too, which is another reason I start early. Perhaps I just let it dry too much :)
Aside from the noodle-making, it only takes maybe 30 minutes to mix up the rest of the recipe if you time everything right (like, don't wait till the meatballs and sauce are done to start the pasta water :P ). Oops :) I was just proof-reading the recipe and realize that I don't usually cover the meatballs and sauce when I cook them. Like most recipes, this one is hard to goof so do whatever floats your boat :)
This post is linked to LifeAsMOM's weekly Ultimate Recipe Swap (or "URS").