Meatball Stroganoff with Noodles |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Instead of came, my great-nephews and great-niece ask me to whip up this Stroganoff as their special birthday treat. I've yet to have any left over. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
3 egg yolks |
1 egg |
6 tablespoons water |
meatballs: |
1 egg, lightly beaten |
2 tablespoons ketchup |
1/4 cup quick-cooking oats |
1 tablespoon finely chopped onion |
1/2 teaspoon salt |
1 pound ground beef |
sauce: |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1 cup milk |
1 tablespoon paprika |
2 quarts water |
1 teaspoon salt |
1 tablespoon butter |
1 tablespoon minced parsley |
Directions:
1. In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2-in. pieces; set aside.
2. In another large bowl, combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls.
3. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink; drain.
4. In a large saucepan, combine the soup, sour cream, milk and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently.
5. In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs. Yield: 6 servings.
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