beef stroganoff meatballs

Name: beef stroganoff meatballs
Ingredients: - one medium-size sweet onion, diced; - one jar sliced mushrooms, drained, 4.5 ounces; - 2 cups beef broth; - two cans cream of mushroom soup, 10.75 ounces each; - 1 tablespoon worcestershire sauce; - 1/2 teaspoon freshly ground pepper; - one package frozen italian style meatballs, 28 ounces; - one half of a 16 ounce package wide egg noodles; - 1/4 cup sour cream; - fresh parsley sprigs, freshly cracked pepper for garnish

(2 RATINGS)

96 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jun 25, 2012

An excellent dish for a quick weeknight dinner.Unknown source

Rate

prep time

cook time

method ---

yield

Ingredients

- one medium-size sweet onion, diced
- one jar sliced mushrooms, drained, 4.5 ounces
- 2 cups beef broth
- two cans cream of mushroom soup, 10.75 ounces each
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- one package frozen italian style meatballs, 28 ounces
- one half of a 16 ounce package wide egg noodles
- 1/4 cup sour cream
- fresh parsley sprigs, freshly cracked pepper for garnish

How To Make beef stroganoff meatballs

Step 1

sauté onion in a lightly greased large pan over medium heat two minutes. Add mushrooms, and sauté 2 to 3 minutes or until onion is tender.

Step 2

Whisk together beef broth and next three ingredients in medium bowl until smooth. Add soup mixture and meatballs to onion mixture in pan. Cook meatballs according to time of package directions, stirring occasionally.
Step 3

Meanwhile, prepare noodles according to package directions.
Step 4

Remove meatballs mixture from heat; stir in sour cream until smooth and blended. Serve meatball mixture over hot cooked noodles. Garnish if desired. Mix 6 to 8 servings.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes