Beef Stroganoff (Italian Meatball)
Ready In: 30 mins
Serves: 6-8
Ingredients
- 1 (10 1/2ounce) can cream of mushroom soup
- 1 (10 1/2ounce) can cream of celery soup
- 3⁄4 cup milk
- 1⁄4 cup sour cream (only add if sauce is too runny)
- 3⁄4 lb italian meatballs (quartered or you can leave whole)
- 16 ounces wide egg noodles (dried)
- 3 green onion tops (chopped)
- 6 ounces sliced mushrooms (optional)
Directions
- Start sauce base by combining soups and milk. Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
- In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
- Meanwhile cook egg noodles in boiling, salted water until al dentè. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
- Serve with salad & bread. Enjoy!
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