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Meatballs Stroganoff

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. —Nancy Carnes, Clearwater, Minnesota
  • Total Time
    Prep: 40 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup soft bread crumbs
  • 2 tablespoons chopped onion
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup water
  • 1/3 cup sour cream
  • Hot cooked egg noodles

Directions

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  • Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.
  • Stir in sour cream; heat through (do not boil). Serve with noodles.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

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