Meatballs Stroganoff
Dijon-style mustard adds tang to a classic stroganoff sauce. Starting with frozen cooked meatballs makes this a quick and easy dream dinner.
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.
Nutrition information
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
Add Your Review
how-tos
Recommended Recipe:
Swedish Meatballs
Stir baked meatballs into a rich cream sauce for this classic meatball recipe. Serve over noodles or with mashed potatoes.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
