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.


Meatballs Stroganoff

by 22  people


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Servings: 6 to 8
Total Time: 30 mins
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Ingredients
  • 1  12 - 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
Per Serving: cal. (kcal) 424, Fat, total (g) 25, chol. (mg) 73, sat. fat (g) 12, carb. (g) 36, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 16, vit. A (IU) 292, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 81, Cobalamin (Vit. B12) (g) 0, sodium (mg) 696, Potassium (mg) 142, calcium (mg) 111, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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