Saturday, February 27, 2010

Slow cooker meatball stroganoff

Wow: this was one of the BEST new recipes I've tried in a long time. It has that made-from-scratch taste but is very easy to make. Plus anything that goes in the slow cooker gets a thumbs-up from me.
In slow cooker, combine:
1/3 cup cream cheese
1/2 onion, diced
1 cup mushrooms
1 can beef broth
1 can cream of mushroom
dash of salt and pepper
2 cloves of garlic, minced
1 lb frozen meatballs (I used the kind from Ikea which are SO good. I'm sure any brand is OK just don't get the Italian spicy kind like for spaghetti)
Mix everything well
Cook on low for 8 hours or on high for 4 hours
20 min before serving:
Add 1 cup of sour cream to slow cooker, stir well
Cook 1 large package of egg noodles.
Serve stroganoff over pasta.


Ginny said...

This sounds great, but as soon as I started reading down the list of ingredients, I knew it couldn't be coming from any of my girls!!! Jon & I would love it tho.

Suzanne said...

I made a fungus free version of this last night and it was fabulous! The sauce was so rich and creamy. Thanks for sharing!