Beef Stroganoff is a Russian dish of sauteed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Well MY kids like it with Italian style meatballs. Yes, it usually has mushrooms, too... but I don't like them. So mine does not.
My friend E reminded me that I had passed along this recipe to her as a quick weeknight meal for her family; and I realized how long it's been since we've had it here. All the kids (plus a neighbor kid) coming back for seconds reaffirmed this as one of our quick, easy, flavorful favorites.
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I shot this video for Ingles Markets. You may be familiar with Ingles if you live in GA, NC, SC, TN, VA, AL.
I'm giving you fair warning, this is NOT a 'measure everything out' recipe. Instead, its one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and its super fast.
- Frozen Italian style meatballs (1/2 oz each)
- generally, enough to cover the bottom of the pan. Depends on who is home.
- Extra virgin olive oil
- 1+ Tbsp - just enough to brown up the meatballs.
- 2 cups beef broth
- use more for more meatballs... just go with this recipe. Don't over think it.
- kosher salt and black pepper to taste
- dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
- it will look like a lot of seasoning, but in the end, it will be great!
- 1 cup sour cream
- 4 oz reduced fat cream cheese (optional)
- 1 cup heavy whipping cream
- or a slurry of whole milk + a bit of corn starch
- Wide egg noodles
- enough for whomever is there
- optional garnishes - fresh oregano leaves, Italian seasoning
|A little EVOO. I don't even really measure. Maybe a tablespoon or so.|
Add the meatballs when the oil and pan are HOT!
|Frozen Italian style meatballs (1/2 ounce size)|
|That looks about right now.|
Deglaze with 2 cups beef broth.
* If you don't have beef broth in a can or box, you can use hot water and a beef flavored bouillon or flavor booster.
|You'll see lots of steam. That's what makes it pick up all those great flavors.|
|a generous pinch of kosher salt|
|I am using "No Yolks" egg noodles.|
*If you don't have any heavy cream, you can use plain milk.... Add a heaping teaspoon of cornstarch to the cold milk to make a slurry, then add it.
You'll see all of those great seasoning start to float around. Bring to a full boil so the thickeners can work.
Now add in the cooked, drained noodles. And you are done! Turn off the heat and serve.
If you will not be serving this immediately, consider leaving it soupier. The pasta will soak up a lot of the juice, and you don't want it to be dry.
This looks suspiciously like a frozen dinner dish that my little kids like. But much healthier because I made it and I know what's in there!
The real way it looks.... without any fancy photography. Just kiddos and juice pouches on a busy evening...
|The 20 minute version! Down home comfort food. Fast. Yummy.|
Now, if you are serving to people who care about such things, you can garnish with some fresh oregano leaves. And a sprinkling of Parmesan would be lovely as well.
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Or.... how about something fun to do with the extra meatballs?
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I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand). I brown them in a little olive oil in a black iron skillet. This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet. [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson's brand). Bring to a boil. Season generously with salt and pepper, dried herbs (parsley, oregano, basil). When it starts reducing, add about 2/3 cup sour cream (I use Daisy light) and about a cup of heavy whipping cream. These will make the sauce creamy and silky and also act as a thickener.
Meanwhile, boil water in a separate pot and add the wide egg noodles (I use No Yolks). Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce. They will finish cooking in the sauce and also soak up a lot of that goodness.
The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock. Yum!