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Italian Stroganoff

 Italian Stroganoff
Mix the sauce in this creamy, comforting dish with the noodles or pour it on top; either way, it’s excellent. Soak up the hearty flavors with a slice of warm buttered bread on the side. —Christina Nabert, Poplar Bluff, Missouri
4 ServingsPrep/Total Time: 20 min.


  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 3/4 cup sour cream
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 Florentine Meatballs
  • Hot cooked egg noodles


  • In a large skillet, saute the mushrooms, onion and garlic in butter
  • until tender. Stir in the soup, sour cream, water, salt and pepper.
  • Add meatballs; heat through (do not boil). Serve with noodles.
  • Yield: 4 servings.
Nutritional Facts: 1 cup (calculated without noodles) equals 439 calories, 25 g fat (12 g saturated fat), 166 mg cholesterol, 943 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.