Grandma’s Meatball Stroganoff is my idea of comfort food. Eating it brings back fond memories of time with my Grandma and Grandpa C (my mom’s folks). When my brothers and I were kids, we spent many a weekend with our grandparents. And, two things were guaranteed – a good time and great food!
The boys and I spent countless hours building Legos (while laughing at Grandpa snoring in his favorite recliner), setting up the miniature farm set, and playing “I’m the sweetheart and you’re the silly one” with Grandma. Grandma and Grandpa also had us help mow the lawn and pull weeds for our great grandma. She had this huge weeping willow in her lawn. In between the mowing and weeding, we’d take breaks to swing on the trees big weeping branches. Anyhow…
Both of my grandparents were incredible cooks. Grandpa passed away when I was in high-school, but I still get to enjoy Grandma’s cooking. And let me tell you, she makes THE best meatball stroganoff, roast turkey, cranberry salad, goulash…
Anyway, I feel just pretty darned fortunate to have her around, and that a few years ago, she gifted me a compilation of all of her go-to recipes – plus some she just thought sounded good. So, now I can enjoy her recipes any old time that I want, just maybe not to her caliber of cooking…
I’m still asking her, learning from her, and honing my skills 😉
Don’t forget the rules of food safety! Here is the short list:
1) Always, wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 1 pound ground beef
- 6 saltine crackers, crushed
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup finely chopped onion
- 1 egg
- 1–4 ounce can of mushrooms, divided (1–2 ounces finely chopped, 2 ounces pieces and stems)
- 1–10.5 ounce can of cream of mushroom soup
- ¾ cup milk
- 1–12 ounce package egg noodles
- 1 cup sour cream, or more if desired
- Mix ground beef, crackers*, salt, pepper, onion, finely chopped mushrooms, and egg. Shape into one-inch balls.
- Heat a large skillet medium-high heat. Once the skillet is hot, add the meatballs and brown on all sides. Drain the meatballs if necessary and return to the skillet, reducing the heat to medium.
- In a bowl, combine soup and milk, mix well. Pour the mixture over the meatballs and add the remaining mushroom pieces and stems. Simmer for 20-30 minutes, stirring occasionally.
- Meanwhile, cook the noodles according to package directions. Add the noodles to the meatballs. Add the sour cream to the skillet, toss, and serve seasoned with salt and pepper to taste.
- *One time, I ran out of saltines and subbed in Ritz crackers – the meatballs turned out equally as delicious.