Quick Meatball Stroganoff

Ingredients

2 tablespoons butter
1/2 cup chopped onion
8 ounces sliced mushrooms
3 tablespoons flour
1 can (14 oz) beef broth
2 tablespoons prepared coarse grain mustard
24 frozen cooked meatballs (about the size of a walnut), thawed
1 cup Darigold Crema Mexicana Agria or Darigold Extra Rich Sour Cream
2 cups hot, cooked and drained egg noodles
1/4 cup chopped parsley

Instructions

Melt butter in large nonstick fry-pan over medium high heat; add onion and mushrooms and stir-fry until mushrooms are lightly browned. Stir in flour until smooth. Add beef broth, mustard and meatballs; bring to boil. Reduce heat; stir in sour cream. Simmer 2 to 3 minutes. Serve over hot noodles. Garnish with chopped parsley.

Makes 4 to 6 servings.

Tip: Eliminate the noodles and these meatballs becomes a great hot appetizer.

Read Reviews

The kids sang yummy dinner songs

My whole family loved this recipe. My kids sang songs about how yummy dinner was and what a great cook mom is. :) My husband practically licked his plate, and he can be tough to please sometimes. I thought the mustard taste would be too strong, but actually it is not at all - I probably would not have guessed that mustard was in it. We’ll definitely be having this again even though it’s a little heavy on fat grams.