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.
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.
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