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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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Reviews

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Average Rating:
  • Mike
    Aug 9, 2020

    I liked the meatballs, but the sauce needs more flavor. It's just sour cream and cream of mushroom soup. Maybe a splash of white wine, fresh dill, pepper and a little more salt to taste.

  • Donna
    Sep 21, 2019

    No comment left

  • beemom4
    Aug 9, 2019

    No comment left

  • Kelly
    Mar 7, 2018

    I'm rating a 5 simply on the consistency of the meatballs. Sometimes following other recipes they fall apart but these stayed together and didn't turn into oddly shaped blobs of meat. This recipe is simple and delicious! I could just eat all of them as is. Oh yes, I did bake them vs. pan frying.I made minor changes to the flavor. I didn't have marjoram and didn't add chopped onion so I added a 1/2 tsp onion powder. Also added 1/2 tsp of basil and oregano and a few dashes of worchestershire. YES I know I changed the recipe slightly but the consistency of the base meatball came out perfect.

  • VictoriaElaine
    Mar 27, 2015

    This is a fast, easy and tasty way to get dinner on the table. The only thing I did differently is I baked the meatballs at 350 for 20 minutes. Then I combined the soup, water and sour cream in a skillet and added the meatballs and cooked them for about 15 minutes. I'm not a big fan of frying meatballs - too much work and mess.

  • Loveisworththefight
    Jun 17, 2014

    Made my own cream of mushroom soup, my own half and half. I will make cooking my passion if its the last thing I do. Easy fir a beginner hubby and son loved it Thank you for sharing.

  • PMMitchell
    Feb 19, 2014

    About 40 years ago, a friend's Mother invited me to stay for dinner. This is what she served. I went home that night and told my Mother "You have to call her and get that recipe!" My Mother still makes it - and so do I - all the time!

  • stee322
    Oct 20, 2012

    This is a fantastic, easy to prepare recipe. I added more fresh mushrooms and sauteed them after browning the meatballs. Then finished the recipe as written.

  • Salinaoaks
    Dec 31, 2011

    Delicious! I added some sauted fresh mushrooms to the sauce, but other than that, I didn't change a thing. It's a keeper.

  • texasclassygal
    Jun 28, 2009

    No comment left