Leftovers packed up for The Big Guy’s lunch.

I’ve been trying to use more of the things we have on hand when cooking rather than buying special ingredients.   Last night I made this fake out on Stroganoff.  I served it with left over maple glazed carrots and corn.  I know I shouldn’t use corn and noodles but I was trying to use up stuff in the fridge.

Stroganoff Fake Out

  • 1/2 a bag of egg noodles
  • 1 bag meatballs
  • 1 medium yellow onion chopped
  • sliced mushrooms
  • 3-4 gloves garlic crushed
  • black pepper
  • basil
  • oregano
  • parsley
  • butter
  • beef broth
  • sour cream or cream
  • flour
  1. Heat olive oil in a large non-stick skillet. Use enough oil to over bottom.
  2. Add meatballs to the skillet and cook until browned.
  3. Remove meatballs and drain.
  4. Add more olive oil if needed. Saute onions, mushrooms, and garlic until onions are translucent. When done remove from pan and add to meatballs.
  5. For the sauces melt about 1 tablespoon of butter in the pan. Add enough flour to form a roux.   Add about 8 ounces of beef broth and mix. Add enough cream or sour cream to give sauce  a creamy appearance. Start with about 2 tablespoons and add more if needed. Add meatballs and veggies to mixture. Simmer on low for about 10-15 minutes.
  6. While the Cook 1/2 a bag of egg noodles according to package.  When done drain, add about a little butter and parsley.
  7. Add noodles and stir.  Remove from heat and serve.

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