Monday, June 04, 2007

A new recipe for the Week

Meatballs Stroganoff
Start to Finish: 30 min.

1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

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. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Nutrition facts per serving:
Calories 424
Total Fat (g) 25
Cholesterol (mg) 73
Sodium (mg) 696
Carbohydrate (g) 36
Total Sugar (g) 3
Fiber (g) 3
Protein (g) 16
Calcium (DV%) 11
Iron (DV%) 14

1 comment:

Susan said...

ahhh, these are killing me! my mouth is watering...they both sound amazing.
be sure to post how they turn out!