Meatball Strogonoff

By á-167391

Ingredients

• 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
• use more for more meatballs... just go with this recipe. Don't over think 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!
• 2/3 - 1 cup sour cream
• 1 cup heavy whipping cream
• Wide egg noodles
• enough for whoever is there.

Details

Adapted from menumusings.blogspot.com

Preparation

Step 1

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!

http://menumusings.blogspot.com/2011/06/meatballs-stroganoff.html