Meatloaf Stroganoff

"Sure, we all love meatloaf sandwiches, but leftover meatloaf is even better here."
 
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Ready In:
45mins
Ingredients:
13
Serves:
6-8
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ingredients

  • 34 - 1 lb prepared meatloaf, cubed (any kind will do, including poultry and pork)
  • 1 large onion, chopped
  • 1 lb mushroom, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 (10 3/4 ounce) cans cream of mushroom soup
  • 2 cups beef broth or 2 cups stock
  • 1 12 tablespoons cornstarch
  • 1 12 tablespoons grill seasoning (whichever you like)
  • 3 tablespoons fresh parsley, chopped (or 1 tbsp dried)
  • 1 cup sour cream
  • salt and pepper
  • 12 ounces egg noodles
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directions

  • Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
  • Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
  • Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
  • Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
  • Simmer until thickened.
  • Prepare egg noodles according to package directions.
  • Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
  • Serve over warm egg noodles.

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RECIPE SUBMITTED BY

A moderately aged veterinarian who enjoys cooking and baking in her time off. Aside from the aforementioned, I enjoy reading, gardening, hiking, and solving puzzles.
 
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