Meatballs Stroganoff
Recipe from
Better Homes and Gardens
Dijon-style mustard adds tang to a classic stroganoff sauce. Starting with frozen cooked meatballs makes this a quick and easy dream dinner.
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Ingredients
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1 12- to 16-ounce packagefrozen cooked meatballssee savings
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1 cuplower-sodium beef brothsee savings
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1 4-ounce can (drained weight)sliced mushrooms, drainedsee savings
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1 8-ounce cartondairy sour creamsee savings
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2 tablespoonsall-purpose floursee savings
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1/2 cupmilksee savings
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1 tablespoonDijon-style mustardsee savings
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4 cupshot cooked wide egg noodlessee savings
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Snipped fresh parsley (optional)see savings
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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.
Nutrition information
Per serving: Calories 424, Total Fat 25 g, Saturated Fat 12 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 73 mg, Sodium 696 mg, Carbohydrate 36 g, Total Sugar 3 g, Fiber 3 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 11%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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Food Blogs We Love
Everyday Food Cover-to-Cover: All the Recipes in the October 2012 Issue
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