Meatball Stroganoff
- 1 (12-oz) pkg wide egg noodles
- ¼ cup butter
- 3 Tbsp all-purpose flour
- 1 (32-oz) pkg frozen meatballs, thawed
- 3 cups low-sodium beef broth
- 1 (8-oz) carton sour cream
- 1 Tbsp Dijon mustard
- Cook noodles according to package directions; drain.
- Meanwhile, melt butter in a large skillet over medium-high heat; add flour, cook 2 minutes, stirring constantly.
- Add meatballs and broth to skillet. Bring to a boil, reduce heat, and simmer 8 minutes or until sauce is thickened and meatballs are throughly heated.
- Whisk in sour cream and mustard. Cook 4 minutes longer or until thoroughly heated. Serve over noodles.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
54 |
54 |
| Sat. Fat (g) |
24 |
24 |
| Protein (g) |
29 |
29 |
| Carb (g) |
53 |
53 |
| Fiber (g) |
4 |
4 |
