• 6servings
  • 55minutes
  • 504calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 3 egg yolks

  3. 1 egg

  4. 6 tablespoons water


  6. 1 egg, lightly beaten

  7. 2 tablespoons ketchup

  8. 1/4 cup quick-cooking oats

  9. 1 tablespoon finely chopped onion

  10. 1/2 teaspoon salt

  11. 1 pound ground beef

  12. SAUCE:

  13. 2 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

  14. 1 cup (8 ounces) sour cream

  15. 1 cup milk

  16. 1 tablespoon paprika

  17. 2 quarts water

  18. 1 teaspoon salt

  19. 1 tablespoon butter

  20. 1 tablespoon minced parsley

Instructions Jump to Ingredients ↑

  1. Meatball Stroganoff with Noodles Recipe photo by Taste of Home In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2-in. pieces; set aside.

  2. In another large bowl, combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls.

  3. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink; drain.

  4. In a large saucepan, combine the soup, sour cream, milk and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently.

  5. In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs. Yield: 6 servings.


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