Beef Stroganoff is a Russian dish of sauteed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Well MY kids like it with Italian style meatballs. Yes, it usually has mushrooms, too… but I don’t like them. So mine does not.
My friend E reminded me that I had passed along this recipe to her as a quick weeknight meal for her family; and I realized how long it’s been since we’ve had it here. All the kids (plus a neighbor kid) coming back for seconds reaffirmed this as one of our quick, easy, flavorful favorites.
Ingredients: (serves around 4 – 6)
I’m giving you fair warning, this is NOT a ‘measure everything out’ recipe. Instead, it’s one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and it’s super fast.
Frozen Italian style meatballs (1/2 oz each)
generally, enough to cover the bottom of the pan. Depends on who is home.
Extra virgin olive oil
1+ Tbsp – just enough to brown up the meatballs.
2 cups beef broth
you can use the granules or cubes with hot water if you don’t have the kind in the box.
use more for more meatballs… just go with this recipe. Don’t overthink it.
Seasoning
kosher salt and black pepper to taste
dried herbs (probably at least 1 – 1 1/2 tsp each) – parsley, oregano, basil
it will look like a lot of seasoning, but in the end, it will be great!
1 cup sour cream
4 oz reduced fat cream cheese (optional)
1 cup heavy whipping cream
or a slurry of whole milk + a spoon of cornstarch
Wide egg noodles
enough for whomever is there
optional garnishes – fresh oregano leaves, Italian seasoning
Method:
I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand). I brown them in a little olive oil in a black iron skillet. This is where you get all the good flavors – from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet. [I don’t think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson’s brand). 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 (I use Daisy light) 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 (I use No Yolks). 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.
The result is a nice, creamy sauce – slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock. Yum!
