New recipe for an old cold-weather favorite

Good Housekeeping's take on Meatball Stroganoff.

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  • | 5:40 a.m. January 8, 2015
  • Winter Park - Maitland Observer
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Meatball Stroganoff

8 ounces wide egg noodles

1 pound lean (90 percent) ground beef

12 saltine crackers, crushed

1 small onion, finely chopped

1 large egg

1/4 teaspoon salt

1 tablespoon all-purpose flour

1 teaspoon paprika

1 can (14 to 14 1/2 ounces) chicken broth

1/2 cup reduced-fat sour cream

  1. Heat covered 4-quart saucepan of salted water to boiling over high heat. Add noodles and cook as label directs.

  2. Meanwhile, in medium bowl, combine beef, saltines, onion, egg, salt and 3 tablespoons water just until blended; shape into 16 meatballs.

  3. Heat nonstick 12-inch skillet over medium-high heat until hot. Add meatballs and cook 12 minutes or until meat is no longer pink in center, turning frequently to brown. Transfer meatballs to plate.

  4. Stir flour and paprika into drippings in pan; cook 30 seconds, stirring. Stir in broth; boil 2 minutes or until thickened. Reduce heat to low. Stir in sour cream. Return meatballs to pan; heat through.

  5. Drain noodles. Spoon meatball mixture over noodles to serve. Makes 4 main-dish servings

TIP: As an accompaniment, toss 1 pound green beans or Brussels sprouts with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread in 15 1/2-by-10 1/2-inch jelly-roll pan and roast at 450 F for 15 to 20 minutes or until tender.

• Each serving: About 560 calories, 22g total fat (9g saturated), 36g protein, 52g carbohydrate, 2g fiber, 190mg cholesterol, 865mg sodium.

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