Quick and Easy Meatball Stroganoff
Prep Time
15mins
Time to Table
25mins
Servings
8
Ingredients
- 16 ounce package egg noodles
- 1/2 cup chopped onion
- 1 tablespoon unsalted butter
- 8 ounce package sliced mushrooms
- 22 ounce package plain frozen meatballs
- 1 1/2 cups beef broth, divided
- 1/4 cup all purpose flour
- 3/4 cup Daisy Sour Cream
- 2 tablespoons chopped fresh parsley
Ingredients
- 16 ounce package egg noodles
- 1/2 cup chopped onion
- 1 tablespoon unsalted butter
- 8 ounce package sliced mushrooms
- 22 ounce package plain frozen meatballs
- 1 1/2 cups beef broth, divided
- 1/4 cup all purpose flour
- 3/4 cup Daisy Sour Cream
- 2 tablespoons chopped fresh parsley
Directions
- Cook the pasta as directed on the package. Set aside to keep warm.
- Meanwhile, in a large nonstick skillet, cook the onion in the butter over medium-high heat for 2 minutes, stirring occasionally.
- Stir in the mushrooms and cook for 3 minutes, stirring occasionally. Stir in the meatballs and 1 1/4 cups of the broth. Bring to a boil. Cover and simmer for 12 to 18 minutes or until the meatballs are heated through and the internal temperature is 165 degrees.
- In a small bowl, mix the remaining 1/4 cup broth and flour. Whisk until smooth. Stir into the meatball mixture. Cook for 1 minute. Remove from the heat and stir in the sour cream.
- Serve the meatballs and sauce over the noodles. Sprinkle with parsley before serving, if desired.
- Calories:516
- Cholesterol:91
- Dietary Fiber:6
- Protein:22
- Sodium:776
- Total Carbohydrate:46
- Total Fat:27
