Swedish Meatball Stroganoff
Author: 
Recipe type: Easy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is a quick dinner idea that uses meatballs in a different way. Some say it more closely resembles Swedish meatballs than stroganoff, but whatever you call it, it's delicious and gets dinner on the table quickly.
Ingredients
  • 1 pound of frozen meatballs
  • 1 (10.5 oz) can of cream of mushroom soup
  • 1 (6.5 ounce can) of mushroom stems and pieces
  • ¼ - ½ cup of dry white wine or cream sherry (optional)
  • ¾ cup sour cream
  • 1 pound egg noodles
  • 2 Tablespoons Chopped Parsley
  • Butter
Instructions
  1. FOR THE PASTA:
  2. Cook egg noodles according to package directions.
  3. When they are done, remove from stove and toss with butter to prevent sticking.
  4. (The water should be boiling and the noodles cooking while you make the meatballs and sauce)
  5. FOR THE MEATBALLS AND SAUCE
  6. Place meatballs, cream of mushroom soup, and mushroom stems and pieces into a large saucepan over medium heat.
  7. Heat until gently boiling, stirring frequently to prevent sticking.
  8. Once meatballs are heated through, add sour cream and optional wine.
  9. Mix well, and bring back to boil. (I had to turn off the sauce and let it sit on the stove for a few minutes while I waited for the noodles to finish cooking.)
  10. Serve over buttered egg noodles and sprinkle with chopped parsley or toss the cooked noodles, along with the butter, into the sauce and meatball mixture in the pan.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/swedish-meatball-stroganoff/