Mom’s Stroganoff Meatballs

I am not certain where my mother found this recipe, but it was a family favorite when I was growing up.  I still make a batch occasionally, and have given the recipe a few of my own twists:

Stroganoff Meatballs

  • 1 lb lean ground beef or ground turkey
  • 1 package of sliced fresh mushrooms
  • 1  12 oz. bottle of beer
  • 1/2 pint sour cream
  • 1 can of cream of chicken soup
  • 1  1/2 c. rice (or substitute egg noodles)
  • soy sauce
  • salt & pepper
  • 1 tbsp. butter

Prepare the rice for cooking by rinsing and adding 3 c. of water to a large sauce pan.  It will be fully cooked when the rest of the dish is ready if started when the pan is fired up for the meatballs.

Melt butter in a large pan, and add the sliced mushrooms, cooking over medium heat until soft, stirring occasionally.  Meanwhile, in a large bowl, combine the ground beef or turkey with 1-2 tbsp. soy sauce and 1 tsp. pepper.  Form into small meatballs.

When the mushrooms are pretty much cooked, push them to one side of the pan, and add the meatballs to brown on all sides.

In a medium bowl, whisk together the cream of chicken soup and the beer, then pour into pan with meatballs and mushrooms.  Simmer over medium-low, to low heat for about 40 minutes.  Season with salt and pepper to taste, and add about 1/2 pint of sour cream a few minutes before serving.

Serve over rice or egg noodles.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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One Response to Mom’s Stroganoff Meatballs

  1. Barbara says:

    I’d really love the recipe for the curry soup that Jason had the other day!
    My 6 month probationary period is over, so I could probably have gotten
    away with mugging him for his soup….but I’ll save that tactic for when I
    am REALLY hungry.

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