Description
This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.
Ingredients
- 8 ounces broad egg white noodles (such as No Yolks®)
- 1 tablespoon vegetable oil
- ½ onion, chopped
- 2 teaspoons minced garlic
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- 15 frozen beef meatballs, or more to taste
- ¾ cup sour cream
- salt and ground black pepper to taste
Instructions
- 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; stir in condensed soup
- milk
- and Worcestershire sauce. Add meatballs; reduce heat to low and simmer
- covered
- until tender
- 35 to 40 minutes.
- Meanwhile
- 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.
- Add sour cream
- salt
- and pepper to meatballs in sauce. Cook until flavors combine
- about 2 minutes. Serve meatballs over noodles.
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Servings: 4