Meatballs Stroganoff

From: MenuMusings

Add the meatballs when the oil and pan are HOT!  

Frozen Italian style meatballs (1/2 ounce size)

brown them.

That looks about right now.

Deglaze with 2 cups beef broth.
 * If you don't have beef broth in a can or box, you can use hot water and a beef flavored bouillon or flavor booster.   

  You'll see lots of steam.  That's what makes it pick up all those great flavors.

Season it up liberally!

dried basil

dried oregano

a generous pinch of kosher salt

black pepper

Let it just simmer away.   All the flavors are coming together.

 Don't forget to start the noodles!

I am using "No Yolks" egg noodles.

Add the heavy cream.

   *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.

You'll see all of those great seasoning start to float around.  Bring to a full boil so the thickeners can work.

 Add the sour cream.  I'm using a reduced fat sour cream.  If using cream cheese as well, add it now.

 Yum.

Now add in the cooked, drained noodles.  And you are done!  Turn off the heat and serve.  

If you will not be serving this immediately, consider leaving it soupier.  The pasta will soak up a lot of the juice, and you don't want it to be dry.

This looks suspiciously like a frozen dinner dish that my little kids like.  But much healthier because I made it and I know what's in there!

The real way it looks.... without any fancy photography.