Stroganoff originated in 19th‑century Russia as a sautéed beef dish with a sour‑cream sauce. In the United States it evolved into a comfort‑food staple, often using ground‑meat meatballs for convenience, especially in family‑friendly weeknight meals.

Traditional Russian Stroganoff uses thin strips of beef, onions, and a sauce of sour cream, mustard, and paprika. In the Midwest U.S., it commonly appears with egg noodles and sometimes mushrooms, while Southern versions may add tomatoes or hot sauce.

In Russia, Stroganoff is typically served over buttered egg noodles or rice, garnished with fresh dill, and accompanied by a simple green salad or pickles to cut the richness.

In American households, Meatball Stroganoff is a popular comfort dish for casual family dinners, potlucks, and cold‑weather gatherings because it’s quick, hearty, and feeds a crowd.

Sammi May’s version uses frozen homestyle meatballs, a combination of brown gravy and onion soup mixes, and finishes with both heavy cream and sour cream for an ultra‑creamy texture, all cooked in a set‑and‑forget crock‑pot.

Common errors include lifting the lid too often (which adds cooking time), adding cream or sour cream too early (causing curdling), and not reserving pasta water, which can leave the sauce overly thick.

Adding the dairy at the end prevents it from overheating, which can cause the proteins to separate and the sauce to become grainy. The gentle heat preserves a smooth, velvety texture.

Yes. Store the cooked meatballs and sauce (without the cream and sour cream) in the refrigerator for up to 3 days. Reheat on low, then stir in fresh cream and sour cream just before serving.

The sauce should be glossy and coat the back of a spoon, with meatballs fully heated and tender. The pasta should be al dente, and the overall dish should have a creamy, slightly thick consistency.

The YouTube channel Sammi May focuses on quick, family‑friendly meals, especially using pantry staples and frozen ingredients to create comforting, home‑cooked dishes with minimal prep.

Sammi May emphasizes ‘dump‑and‑go’ recipes that require few steps and often use a single appliance like a crock‑pot, making her videos especially appealing to busy home cooks who want tasty meals without extensive technique.