Meatballs Stroganoff

This recipe is from Menu Musings of a Modern American Mom.

Ingredients:

I'm giving you fair warning, this is NOT a 'measure everything out' recipe.  Instead, its one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and its super fast.

• Frozen Italian style meatballs (1/2 oz each) 
• generally, enough to cover the bottom of the pan.  Depends on who is home.
• Extra virgin olive oil 
• 1+ Tbsp - just enough to brown up the meatballs.  
• 2 cups beef broth 
• use more for more meatballs... just go with this recipe.  Don't over think it.
• Seasoning
• kosher salt and black pepper to taste
• dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
• it will look like a lot of seasoning, but in the end, it will be great!
• 2/3 - 1 cup sour cream
• 1 cup heavy whipping cream (or cream cheese)
• Wide egg noodles
• enough for whoever is there.

Method:

Start off with your favorite brand of frozen Italian style meatballs.  Brown them in a little olive oil in a skillet (a black iron skillet if you have one).  This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet.  [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]

After they are browned up nicely, deglaze the pan with about 2 cups of beef broth.  Bring to a boil.  Season generously with salt and pepper, dried herbs (parsley, oregano, basil).  When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream.  These will make the sauce creamy and silky and also act as a thickener.  *If you don't have any heavy cream, you can use plain milk.... Add a heaping teaspoon of cornstarch to the cold milk to make a slurry, then add it.

Meanwhile, boil water in a separate pot and add the wide egg noodles.  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock.  Yum!