Beef meatballs are simmered in a savory sauce of mushroom soup and sour cream in this quick stroganoff that makes for a comforting meal.
Preparation Time
5 mins
Cooking Time
55 mins
Total Time
60 mins
Calories
656 Calories
Recipe Instructions
Step 1
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.
Step 2
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 and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
Step 3
Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
Step 4
Serve meatballs over noodles.
Ingredients
½ cup milk
1 tablespoon vegetable oil
¾ cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
salt and ground black pepper to taste
½ onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
8 ounces broad egg white noodles (such as No Yolks®)
