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.