The concept of having stroganoff in it with anything other than beef didn’t occur to me until rather recently when I began googling stroganoff and finding all the different options that existed. Years ago I had made Lamburger Stroganoff, at my sisters suggestion, when we had extra lamb after a holiday meal. I’d thought her idea was a novelty and quite genius but hadn’t thought much about other types of stroganoff recipes.
A few weeks ago I made Bacon Stroganoff to use up some really good, expensive bacon my dad had purchased. I’d seen recipes for meatball stroganoff on Pinterest but I wanted my recipe to be specific to the combination of spaghetti and meatballs as I was using some frozen meatballs my mom had made on one of her recent visits to California. If you don’t have any meatballs lying around in your freezer, try Trader Joe’s. They have a decent turkey meatball option.
- 4 T. olive oil
- 1 large yellow onion, chopped
- 8 oz. fresh mushrooms, sliced
- 1 1/2 lb. pre-cooked meatballs (I used some my mom had made and frozen last time she was here but you can easily find some frozen ones at your local grocery store)
- 2 T. butter
- 2 T. all-purpose flour
- 2 c. dry white wine
- 1 14.5 oz can beef, chicken or vegetable broth
- 1 10.5 oz. can cream of mushroom soup
- 1 c. sour cream
- Salt and freshly ground pepper, to taste
- 1 lb. spaghetti noodles
- Make the sauce: In a large pan over medium heat cook the onion and mushrooms until onions are golden and mushrooms have shrunk down, 5 to 8 minutes. Add the meatballs and brown on two sides. Make a well between meatballs and add the butter and flour and stir to incorporate. Stir in the wine and broth and cook over high until the mixture has reduced greatly, approximately 10 or so minutes. Remove from the heat, and stir in the condensed soup and sour cream. Season with salt and pepper.
- Cook the pasta: While the sauce is cooking, bring a large pot of water to a boil over high heat. Add 2 tablespoons of salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Reserve a bit of pasta water, just in case.
- Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add pasta water if needed to loosen the sauce, garnish with shaved parmesan cheese, if desired, and serve immediately. Makes 4 to 6 generous portions.
My recipe is based on one I found at Williams-Sonoma for Mushroom Stroganoff. I wanted something that used sour cream and wine because I had opened a bottle of white wine a few weeks back, got extremely sick, and wasn’t able to finish it. It was probably past it’s prime for drinking but I figured it was still OK for cooking. Plus it had been given to me as a gift and I didn’t want to waste a gift!
One of the things I love about stroganoff is how easy it is to make. You make the sauce and then toss in the noodles and voila. You have a yummy pasta/casserole dish that sticks to our ribs.