Meatballs Stroganoff
Just tried this one for the first time. Not bad. I need to do something to add a little bit more flavor, but it is a keeper. Girls loved it.
Meatballs Stroganoff
12-16 oz. package frozen cooked meatballs.
1 C lower-sodium beef broth
1 4 oz. can (drained weight) sliced mushrooms, drained (We don't do mushrooms, so I used some Cream of Mushroom to add the flavor)
1 8 oz. carton dairy sour cream
2 Tbsp all-purpose flour
1/2 C milk
1 Tbsp Dijon-style mustard
4 C hot cooked wide egg noodles
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.
I have a crockpot recipe that calls for one 1 can of cream of mushroom & 1 can of french onion soup. I've also seen it made with the powdered F.O. soup mix. Even a dash of tabasco! Maybe that's the kick you're missing.
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