Meatball Stroganoff
Ingredients:
- Frozen Italian style meatballs (1/2 oz each)
- Extra virgin olive oil
- 1+ Tbsp - just enough to brown up the meatballs.
- 2 cups beef broth
- kosher salt and black pepper to taste
- dried herbs (probably at least 1tsp each) - parsley, oregano, basil
- 2/3 - 1 cup sour cream
- 1 cup heavy whipping cream
- Wide egg noodles
First you want to brown your meatballs in a little olive oil in a skillet.
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth. 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 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. 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.
Comments
Post a Comment