Creamy Meatloaf Stroganoff with Buttered Noodles
Ingredienser
- 2 cups cubed leftover Cracker Barrel meatloaf
- 8 ounces egg noodles
- 3 tablespoons butter, divided
- 1 medium onion, diced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
fremgangsmåte
- Bring a pot of salted water to a boil and cook the egg noodles until tender. Drain them, return to the pot, and toss with 1 tablespoon of butter. Cover to keep warm.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the onion and mushrooms and cook until the onion softens and the mushrooms release their liquid.
- Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for one minute to cook out the raw taste.
- Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, salt, and pepper. Simmer until the sauce thickens slightly.
- Add the cubed meatloaf to the skillet and stir gently until heated through, about 3 minutes.
- Remove the skillet from the heat and stir in the sour cream until the sauce is smooth. Spoon the meatloaf mixture over the buttered noodles and sprinkle with parsley before serving.
merknader
Warm the meatloaf cubes gently in the sauce so they stay moist instead of drying out. If the sauce thickens too much after the sour cream is added, loosen it with a splash of broth. Leftovers reheat well the next day with a little extra broth stirred in to refresh the sauce.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Medium Pot, Colander
Cuisine: American
Equipment: Large Skillet, Medium Pot, Colander