Tuesday, November 15, 2011

Spicy Meatball Stroganoff

I took the summer off and didn't cook dinner due to our hectic swim schedule. We survived on burgers, dogs, quesadilla, burritos and quick meals from Trader Joe's. I've now gotten back into the swing of cooking for may family and have a backlog of recipes to post. Here's the first one I know you will enjoy.
Spicy Meatball Stroganoff
Cayenne pepper adds a little spiciness to this recipes and the premade meatballs make it quick!
1 lb. egg noodles, cooked and drained
1 T. vegetable oil
1 cup onion, diced
2 garlic cloves, minced
½ tsp. paprika
1/8 tsp. cayenne pepper
1 T. butter
¼ cup dry white wine or cooking sherry
2 T.  flour
2 cups   chicken broth
1 T. lemon juice
1 tsp.  dry mustard, ground
1 tsp.   thyme
½ tsp. marjoram
1 cup  cream
28 precooked beef meatballs
salt and pepper to taste
In a large skillet, sauté onion, garlic, paprika and cayenne pepper in oil until onion is soft, about 5 minutes. Add wine to skillet and simmer until liquid is reduced by two-thirds. Sprinkle flour over onion mixture and stir; add chicken broth, lemon juice, mustard, thyme, and marjoram and simmer 10 minutes, or until thickened. Stir in sour cream, meatballs and desired amount of cooked noodles; stir and cook until heated through. Season with salt and pepper. Serves 4-5
Note: 1 cup sliced mushrooms can be added; sauté first in skillet with 1 T. oil until browned, remove and then cook onions as recipe directs (I don't like mushrooms).

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