Monday, February 1, 2010

Good Sunday Recipe

This is out of the Jan/Feb '10 Simple and Delicious magazine. Everyone thought it was pretty darn good!

Stroganoff-Style Spaghetti 'n' Meatballs
1/2 lb. uncooked spaghetti
3/4 lb. frozen cooked Italian meatballs. thawed
2 Tbs. finely chopped onion
1 garlic clove, minced
1 Tbs. olive oil
1 can (10-3/4 oz.) Cream of Mushroom (or chicken!) soup, undiluted
1/4 c. milk
1 Tbs. concentrated au jus sauce (found this at Target)
1/8 tsp. Cajun seasoning
1 c. (8oz.) sour cream

Cook spaghetti, according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through. Gradually stir in sour cream, Heat through but do not boil. Drain spaghetti stir into skillet. Serve immediately.


  1. It does look really good. And the picture at the top is amazing!

  2. I think I dog-eared this page in the magazine.