meatballs stroganoff
(2 ratings)
A quick and easy delicious meal.
►
(2 ratings)
yield
4 servings
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For meatballs stroganoff
-
24 Freezer Meatballs*
-
2 tsp Instant beef bouillon granules
-
1 C Water
-
4 oz Can mushroom stems and pieces (drained)
-
1/4 tsp Salt
-
1/4 C All purpose flour
-
1/2 C Cold water
-
1 C Sour cream
-
Hot cooked noodles
-
Snipped parsley (optional)
How To Make meatballs stroganoff
-
1In a 10 inch skillet, combine Freezer Meatballs*, beef bouillon granules, and the 1 cup of water. Cover; simmer for 20 minutes. Remove meatballs from skillet.Add mushrooms and salt to juices in the skillet. In a small bowl, combine flour and 1/2 cup cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Stir about 1/2 cup of the hot mixture into the sour cream; return to skillet. Add meatballs. Heat through over low heat; do not boil. Serve over hot cooked noodles. Garnish with snipped parsley.Tip: To keep the sour cream from curdling, stir a small amount (1/2 cup) of the hot mixture into it. Then add the “warmed” cream to the hot mixture all at once. Don't let the mixture return to a boil.*Freezer Meatballs recipe located in this program
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT