Last night we tried another new recipe. I found Meaball Stroganoff in the September issue of Cooking Light. I’ve been really wanting some kind of stroganoff and egg noodles, so this was perfect.
It was pretty easy to follow and Mike and I worked on it together. It did take a bit of time but was worth it for a weekend night when cooking is more like a fun activity versus a weeknight race to get something finished without having to eat too late.
Ours didn’t thicken up as nicely as the picture and I think that’s because I didn’t have the heat high enough when I added the wine and it took a while to reduce and finally I just continued with the instructions. It was still full of flavor and we’ll definitely make it again.