The Seasoned MomSlow Cooker Meatball Stroganoff
What you'll need
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 8- 1 large (or 2 small) yellow onions, (thinly sliced)
- 1 tablespoon minced garlic ((about 3 large cloves))
- 16 ounces sliced fresh mushrooms
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- Optional garnish: chopped fresh parsley, chives, or thyme; dash of paprika
- ¼ cup beef broth
- Optional, for serving: 12 ounces egg noodles, (cooked according to package directions and drained)
- ¼ cup sour cream, (at room temperature)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon ground black pepper
- 24 ounces frozen fully-cooked meatballs ((you don't need to thaw them first))
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
In a medium bowl, whisk together the soup, broth, Worcestershire, garlic, and black pepper. Set aside.
- Step 2
Place the mushrooms and onions in the bottom of a 6-quart slow cooker. Add the frozen meatballs. Pour the soup mixture over top. Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.
- Step 3
Stir the sour cream into the slow cooker until it's completely blended into the sauce.
- Step 4
Serve the meatballs and sauce with noodles, if desired. Garnish with chopped fresh herbs and/or a dash of paprika.
Interactive, hands-free timers are available in the Supper app.
In a medium bowl, whisk together the soup, broth, Worcestershire, garlic, and black pepper. Set aside.
Source: The Seasoned Mom
