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.
Meatball Stroganoff
Noodles:
2 cups all-purpose flour
1 tsp. salt
3 egg yolks
1 egg
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.
Meatballs:
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.
Sauce:
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").
4 comments:
We love beef stroganoff and meatballs around here. I will have to make them together...sounds wonderful! Thanks for the recipe!
YUM! So glad you share it with us. I've never tried to make homemade noodles...it looks way too intimidating...:)
Wow! You make noodles?! That's incredible. I've only made them when I make ravioli, which isn't that often. When I'm off this diabetic diet (and baby Miranda is about 1 year old), I'll have to try making these noodles. For now, I use the Dreamfields pasta for myself and regular pasta for the rest of the household.
BTW, I'm sure you mean 2 qts. water and 1 tsp. of salt (instead of water) for the noodle water. Also, some Russians at our church who make pasta dough said it is much better if you use milk instead of water when making the pasta dough. I haven't tried it yet, but I want to sometime.
Also, do you shape your meatballs by hand, or do you use a cookie dough scoop? I just wondered if any of those cute scoops work for this or not.
Thanks for posting this!
Ahh yes! Even proofreading doesn't catch every mistake every time. It is 2 quarts of water and 1 tsp. salt.
Before I had cookie scoops I shaped them by hand. This past time I used my smallest cookie scoop to scoop the meat and then rounded them off by hand.
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