Not Granddad’s Stroganoff

Stroganof

This recipe must begin with an apology. My dear, departed Granddad made the best stroganoff ever… until now. My poor sister will likely never forgive me for this, but I gotta be true. Sorry, Sisterita. The upside is that this recipe is super-easy to make, and pretty forgiving of substitutions, so have some fun with it!

Any brand names and strange “measurements” are strictly for my own convenience and refer to the way I find the products at the Publix at the end of my street, (and Costco) since I write these primarily for my own reference. If you don’t like it get your own damn grocery store.

I use organics whenever I can, even if it isn’t specified below. I don’t care what you use.  😉

Ingredients:

  • Meatballs

    • 1 package (probably 1 pound) of ground Mild Italian Pork Sausage — Publix brand
    • 1 egg
    • ¼ cup shredded mozzarella
    • ¼ cup shredded parmesan
    • 1 medium yellow squash or small zucchini, shredded
  • Sauce

    • 2 cups chicken stock
    • Garlic salt and black pepper to taste — don’t be afraid to go a little heavy with the black pepper!
    • 3 tablespoons of Kirkland’s organic no-salt seasoning. (This is going to look like a lot. Trust me.)
    • 1 cup sour cream
    • 4 ounces whipped cream cheese
    • 1 cup heavy whipping cream
  • One large box of Dreamfield’s Rotini pasta

Destructions:

  1. Okay, right off the bat, you’ve got a good choice here. No wrong decisions. You can either mix all the ingredients together for the meatballs and proceed to Step 2, or you can just say to hell with that and break up the sausage and brown it in a pan with a little olive oil. I love the meatballs, but if time is pressing, do whatcha gotta do. If you are making meatballs, make ’em pretty small, and bake ’em on a baking sheet at 350º for 30 minutes. Turn ’em over and broil for 8 minutes on high.
  2. Dump the meatballs and drippings into a large skillet, and if everything is well browned, add the chicken stock and spices. If not, brown some more in the pan and then add the stock and spices, deglazing the pan as you go. Bring to a boil and then back the heat down a bit.
  3. Put your noodles on to boil. You want a nice al dente.
  4. Add the dairy to your meat and stock, and keep stirring until the noodles are done. Transfer noodles to the skillet, and stir it up. You iz done!
  5. Apologize to my sister for defiling our granddad’s memory.

1 Comment

  1. Richard Robertson on July 2, 2015 at 4:16 pm

    Damn, that looks good.

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