Beef Stroganoff

I love a good Beef Stroganoff and have never tried to make my own from scratch before this. I consider it a satisfying comfort food. Who doesn't love comfort food.

So I thought, well, a good stroganoff has to begin with good meatballs. And the sauce has to be smooth and gravy like without being greasy. And the right amount of seasoning. I didn't have any egg noodles so I used bow tie pasta and it was awesome.

Beef Stroganoff
Meatballs

1# ground chuck 80/20
1/4 small onion
1/4 green bell pepper
1/4 red bell pepper
8-10 leaves of fresh basil
5 or so sprigs of fresh parsley
1 tea chopped garlic
1//4 tea garlic powder
1/4 tea onion powder
1/4 tea cayenne pepper
sea salt - salt to taste
1 egg
1/2 panko bread crumbs original flavor
1-2 T oil

Pulse onion, bell peppers, basil, parsley and garlic in a chopper.

Place beef and all ingredients EXCEPT the oil in a bowl and mix with your hands till mixed very well. 

Form into bite size meatballs.

Cook in oil on medium till done. Remove from pan onto paper towels to drain. Do not scrape the pan yet. Drain off the oil from the pan. Scrape the bottom of the skillet loosening up the pieces from the bottom.

Sauce
1 can Campbells cream of mushroom soup
1 can Campbells beef broth double strength
3/4 can of water - may need more to reach desired consistency
1/3 can of water
3 tea cornstarch
1 small can of sliced mushrooms (optional)
8 oz sour cream
1/2 carton Philadelphia Cooking Creme Original flavor

Add mushroom soup to the pan and mix well with the pan scrappings. Add the beef broth and 3/4 can of water. bring to a boil. In a soup can combine 1/3 can of water with the cornstarch and mix well. Add to the boiling soup mix in the skillet. Cook on med-low till it begins to thicken. Add meatballs and mushrooms.

 Just before serving mix in the sour cream and the cooking creme. Mix well and then remove from heat.

Pasta
Use your choice of pasta and cook according to package directions.
1 T butter
1 heaping T of cooking creme

Add butter and cooking creme to cooked pasta.

And Enjoy!

It tastes so delish. The meatballs have a hint of the onions and bell peppers. Garlic not too strong. The bite size meatballs are tender and ever so slightly sweet from the red bell pepper. The sauce is creamy and not too rich.

I have a tendency to lean towards less is best when it comes to seasonings. I feel that I can always adjust the seasonings in the next recipe. I hate when I make something and it is not edible because of the seasonings. So adjust the recipe to what you like. I will definately be making this dish again.

My taste testers thought this was the best they had ever eaten. I thought so too. I hope you enjoy this recipe too.

Have you tried this product? I couldn't get along in the kitchen with out it. The old plastic wrap doesn't stick to anything. Press'n Seal seals everything including the wet stuff. The only thing I've noticed wrong with this product is it leaves a sticky film around the plate or bowl where the wrap sealed on the edges. What do you think of this product.

Happy cooking and have a great day!