I have tried to get my kids to eat beef stroganoff and usually fail. They play with the beef and eat the mushrooms and a few noodles. My husband loves beef stroganoff so I could not just toss the recipe. I figured the one meat my kids always eat are turkey meatballs so why not substitute meatballs for beef? I also added a little asiago cheese to the sauce. What a difference small substitutions made! Everyone had two helpings!
Serves 6-8
Turkey Meatballs (I always need more than a dozen with my crew, use what you need!)
1 Yellow or White Onion, diced
2 8oz Packages of Baby Bella Mushrooms
14oz Can of Low Sodium Beef Broth
1 Package of Egg Noodles
2 Tsps Dijon Mustard
8oz Lite Sour Cream
2oz Asiago Cheese, shredded
In a slow cooker or sauté pan place a little bit of olive oil, meatballs, onion and mushrooms. Let onions and mushrooms soften, about five minutes on medium heat, and then add the beef broth. If using a slow cooker, set to low and cook for 3-5 hours. If cooking stovetop, sauté on medium low until meatballs are cooked through.
When nearly ready to serve, bring a pot of salted water to boil and cook egg noodles according to package instructions. Remove the meatballs from the slow cooker or pan and add the mustard, sour cream and cheese. Stir to mix well, whisk is even better. When sauce is mixed well, add meatballs back in and stir. Drain noodles when cooked and add to meatball mix. Toss to coat well and serve!
