Tonight’s post is inspired by a piece of marketing I received in the mail, which I find pretty humorous and well, true! Holidays can be stressful, and making delicious food can be too. But a quick version of an old fav is bound to lighten your load, and save you some time in the process. Meatball Stroganoff….rich, warm, savory & this version is easy, pheww.
Now, you can buy frozen meatballs, or pre-made fresh ones, if you’re not feeling homemade an option. I use my homemade meatballs, which I have on hand in my freezer for times just like this. In this case they are turkey.
You will need:
About a dozen meatballs (defrosted if frozen, or fresh)
Small container sour cream (I use Daisy Light)
Teaspoon prepared horseradish
2-3 Tablespoons chopped fresh dill
2 jars beef gravy (shhhh, no one will know – no need to make your own for this!)
1 package sliced mushrooms (I like cremini)
2 cloves fresh garlic, minced
1 package of egg noodles, to boil separately (I buy Dutch Pennsylvania)
S&P to taste
- Cook meatballs in an enameled cast iron pot or similar. (If frozen defrost first)
- Remove balls of meat and, temporarily set aside.
- Add mushrooms, garlic and a few tablespoons white wine to pot. Sauté till tender
- Add gravy, dill, horseradish, S&P to taste, & about 1/3 cup sour cream, mix all.
- Slowly heat mixture and add back the meatballs. Let simmer on low.
- Separate pot, boil package of egg noodles and drain.
- Serve stroganoff mix over noodles and enjoy! I serve mine with a side of green peas!