A creamy, hearty stroganoff that uses a shortcut to keep is simple
There is no doubt that I am a noodle fiend. I love noodles, and not just because of their delicious, comforting taste. I also love how versatile they are. You can make Italian dishes, Asian dishes or create one of your own.
One of my husband’s favorite dishes is stroganoff. The creamy and slightly sour sauce is great with noodles. Let them simmer so they soak up the sauce. So yummy.
The added flavors of mushrooms and green onions make this a hearty, delicious dish. Because I use frozen meatballs, there is no added steps that will keep you in the kitchen longer than needed. This dish is easy, satisfying and full of smothered noodles. Need I say more?
Belle’s Meatball Stroganoff
½ pound pasta (egg noodles, spaghetti, penne or whatever)
2 tablespoons olive oil, divided
1 pound frozen meatballs, thawed
1 cup sliced mushrooms
½ cup chopped green onions
1 (10 ounce) can cream of mushroom soup
½ cup milk
½ teaspoon garlic salt
½ teaspoon Italian seasoning
½ teaspoon pepper
¼ cup sour cream
In a large pot of salted boiling water, cook the noodles according to package directions. Drain and return to the pot. Add about 1 tablespoon olive oil, stir and cover the pot to keep the noodles warm.
In a large fry pan, heat 1 tablespoon olive oil and brown the meatballs and onions. Add the mushrooms and cook until they are tender. In a bowl, mix together the soup, milk and spices. Add to the fry pan and simmer for about five minutes or until everything is hot and bubbly. Add the noodles and stir to coat. Simmer another five minutes. Stir in the sour cream just before serving.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "That's a Lot of Crock!" and novelist. Her website is at talesofthedinnerbelle.com.