Time 1h5m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish. Season ground beef with salt, pepper, and garlic powder. Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes. Pour mixture over noodles. Add carrots; stir until evenly combined.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended. Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.
Time 5h10m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Place meatballs, sliced onion, garlic and mushrooms in slow cooker. Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours. Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well. Drain pasta, serve with meatball mixture.
Time 6h10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine soup and beef broth in the crockpot. Add meatballs and mushrooms; cover and cook on LO for 6-8 hours. Combine sour cream, flour and water in a bowl. Stir mixture into meatballs, cover and ook on LO 10 minutes before serving. Serve stroganoff over hot cooked egg noodles or white rice. Add a green vegetable or a salad to complete the meal.
More about “quick meatball stroganoff recipes”
Time 45m Number Of Ingredients 12 Steps:
Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through. Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
