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Post by Granny Smith on Mar 8, 2008 14:58:25 GMT -5
Meatball Stroganoff 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.
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