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.

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10 users rated this recipe an average rating of 3.5
Makes:
6 servings
Start to Finish:
30 mins
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Meatballs Stroganoff

Ingredients
1
12 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 Facts

(Meatballs Stroganoff)
    Per serving:
  • 424 kcal cal.,
  • 25 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 73 mg chol.,
  • 696 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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