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Meatball Stroganoff with Noodles cont.
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1 tablespoon minced parsley
In a large bowl, combine flour and salt. Make a well in the center. Beat egg
yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough
onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as
thin as possible. Let stand for 20 minutes or until partially dried. Cut into
1/4-in. strips, then into 2-in. pieces; set aside. In another large bowl,
combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix
well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a
shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no
longer pink; drain. In a large saucepan, combine the soup, sour cream, milk and
paprika; heat through. Add meatballs; cover and cook until heated through,
stirring frequently. In another saucepan, bring water and salt to a boil; add
noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with
butter and parsley. Serve with meatballs.
Yield: 6 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |