Meatballs Stroganoff
Rated * * * * *
Start to Finish: 30 min.
Ingredients
1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
Directions
1. 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.
2. 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. Makes 6 to 8
servings.
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