Post by Granny Smith on Mar 8, 2008 14:58:25 GMT -5
Meatball Stroganoff
contributed by gayla
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1 12 to 16 ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tblsp all-purpose flour
1/2 cup milk
1 tblsp Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
In a large skillet, combine meatballs, broth, and mushrooms.
Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
In a small bowl, stir together sour cream and flour. Whisk in
milk and mustard. Stir sour cream mixture into skillet. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Serve over hot cooked noodles. If desired, stir in snipped fresh
parsley.
contributed by gayla
--------------------------------------------------------------------------------
1 12 to 16 ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tblsp all-purpose flour
1/2 cup milk
1 tblsp Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
In a large skillet, combine meatballs, broth, and mushrooms.
Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
In a small bowl, stir together sour cream and flour. Whisk in
milk and mustard. Stir sour cream mixture into skillet. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Serve over hot cooked noodles. If desired, stir in snipped fresh
parsley.