Ingredients for Beef Stroganoff Italian Meatball
- Cream Of Mushroom Soup
- Cream Of Celery Soup
- 1 cup milk
- 1/2 cup sour cream
- 1 pound Italian meatballs (or 1 pound ground beef and 1 teaspoon Italian seasoning)
- Wide Egg Noodles
- Green Onion Tops
- Sliced Mushrooms
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How to Make Beef Stroganoff Italian Meatball
- In a large saucepan, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, and 1 cup milk. Whisk until smooth.
- Gradually whisk in 1/2 cup sour cream. If the sauce is too thin, add more sour cream. If it's too thick, add more milk, a tablespoon at a time, until desired consistency is reached.
- In a separate large skillet, brown 1 pound Italian meatballs over medium heat until heated through. (Alternatively, use 1 pound ground beef browned with 1 teaspoon Italian seasoning.)
- Add the prepared sauce to the skillet with the meatballs. Stir in 1/2 cup chopped onion.
- Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- Meanwhile, cook 1 pound egg noodles in a large pot of boiling salted water according to package directions until al dente.
- Drain the noodles and return them to the pot.
- Add the meatballs and sauce to the noodles. Toss gently to coat everything evenly.
- Serve immediately, garnished with fresh parsley (optional). Serve with a side salad and crusty bread for a complete meal.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
12g
Fat
19g
Carbs
20g
