Hi...
This is a really good, tasty, and quick and easy dinner to make!
You could make your own meatballs if you prefer, but the frozen ones are really convenient if you are in a hurry!
Enjoy!
hugs,
peg Meatballs Stroganoff
1 pkg. frozen cooked meatballs (12 to 16 oz)
1 cup reduced sodium beef broth
1 can sliced mushrooms (4 oz) drained
1 carton sour cream (8 oz)
2 T. flour
1/2 cup milk
1 T. Dijon mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
In large skillet, combine the meatballs, broth, and mushrooms. Bring to a
boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are
heated through. In 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. Makes 6 to 8 servings.
Source: Unknown
Recipe source: RecipeFavorites yahoo group, submitted by L. Cloutier
This is a really good, tasty, and quick and easy dinner to make!
You could make your own meatballs if you prefer, but the frozen ones are really convenient if you are in a hurry!
Enjoy!
hugs,
peg Meatballs Stroganoff
1 pkg. frozen cooked meatballs (12 to 16 oz)
1 cup reduced sodium beef broth
1 can sliced mushrooms (4 oz) drained
1 carton sour cream (8 oz)
2 T. flour
1/2 cup milk
1 T. Dijon mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
In large skillet, combine the meatballs, broth, and mushrooms. Bring to a
boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are
heated through. In 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. Makes 6 to 8 servings.
Source: Unknown
Recipe source: RecipeFavorites yahoo group, submitted by L. Cloutier