Meatball Stroganoff
- Meatballs (either a bag of frozen Rosina meatballs, or homemade) Generally you will need enough to cover the bottom of your large skillet... It depends on who is home.
- Extra Virgin Olive Oil 1+ Tablespoon.. just enough to brown the meatballs
- 2 c. Beef Broth (Use more for more meatballs.. just go with it. Don't over think it.)
- Seasoning
- Salt and Pepper to taste. I use Sea Salt and grind some Multi-colored Peppercorns.
- Dried Herbs....about 1 T. each parsley, oregano, basil
- 2/3 to 1 cup Sour Cream
- 1 cup Heavy Whipping Cream
- Wide Egg Noodles ....enough for whoever is eating
Start water for the noodles in a big pot.
Brown the meatballs in a large skillet with the olive oil. This is best done in a black cast iron skillet. That is where you get all the good flavors-- especially a skillet with plenty of fond. You can do it in any skillet, though.
After they are browned nicely, deglaze the pan with about 2 cups beef broth. Bring to a boil. Season generously with salt and pepper and your dried herbs. When it has reduced (about 10 minutes or so) and the meatballs are hot clear through (Don't let them boil dry. You can add more broth if it looks like it is getting too dry), add the sour cream and whipping cream. These will make the sauce creamy and act as a thickener.
Meanwhile, cook the noodles according to the package directions (or make your own noodles... that will be a different post later... It is EASY peasy, I promise) You want the noodles just a bit al dente. Drain the noodles and mix together with the sauce and meatballs. The noodles will finish cooking in the sauce and soak up a lot of all that goodness.
Serve with fresh steamed broccoli. Yum