Saucy Stroganoff
Ingredients
- 2 Beef bouillon cubes
- 175 ml or 3/43/4 ml Boiling water
- 45 ml or 33 ml Ketchup
- 15 ml or 11 ml Prepared mustard
- 1 ml or 1/41/4 ml Hot red pepper sauce
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 125 ml or 1/21/2 ml Kellogg's Corn Flake Crumbs*
- 50 ml or 1/41/4 ml Finely chopped onion
- 1 Egg
- 750 g or 1 1/21 1/2 g Lean ground beef
- 125 ml or 1/21/2 ml Boiling water
- 1 Can (284 ml/10 oz) low-fat condensed cream of mushroom soup
- 250 ml or 11 ml Sour cream
- 1/2 Can (284 ml/10oz) sliced mushrooms drained
- 15 ml or 11 ml Dried parsley flakes
- 10 ml or 22 ml Worcestershire sauce
- 1 ml or 1/41/4 ml Garlic powder
- 1 or 1 Pkg (375 g/12 oz) egg noodles cooked
Directions
1. In large bowl, dissolve 1 of the bouillon cube in 175 ml (3/4 cup) boiling water. Stir in ketchup, mustard and red pepper sauce. Add crushed cereal or crumbs, onion and egg; beat well. Add beef and mix until combined. Using level 15 ml (1 tbsp) measure, shape into meatballs. Place in single layer in shallow baking pan coated with cooking spray.
2. Bake at 200°C (400°F) about 15 minutes or until well browned.
3. To make sauce, in medium-size saucepan dissolve remaining bouillon cube in 125 ml (1/2 cup) boiling water. Stir in soup, sour cream, mushrooms, 10 ml (2 tsp) of the parsley flakes, Worchestershire and garlic powder.
4. Serve meatballs on hot cooked noodles, topped with sauce and sprinkled with remaining parsley flakes.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
