Meatloaf Stroganoff

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 34 - 1
    lb prepared meatloaf, cubed (any kind will do, including poultry and pork)
  • 1
    large onion, chopped
  • 1
    lb mushroom, sliced
  • 2
    garlic cloves, minced
  • 1
    tablespoon olive oil
  • 2
    (10 3/4 ounce) cans cream of mushroom soup
  • 2
    cups beef broth or 2 cups stock
  • 1 12
    tablespoons cornstarch
  • 1 12
    tablespoons grill seasoning (whichever you like)
  • 3
    tablespoons fresh parsley, chopped (or 1 tbsp dried)
  • salt and pepper
  • 12
    ounces egg noodles
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DIRECTIONS

  • Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
  • Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
  • Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
  • Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
  • Simmer until thickened.
  • Prepare egg noodles according to package directions.
  • Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
  • Serve over warm egg noodles.
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