Meatball Stroganoff
Buttery Egg Noodles and Steamed Broccoli
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Ingredients
- ¼ cup butter
- 3 Tbsp all purpose flour
- 1 (24-oz) pkg frozen meatballs, thawed
- 3 cups beef broth
- 1 (8-oz) carton sour cream
- 1 Tbsp Dijon mustard
Instructions
- 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 10 minutes or until sauce is thickened and meatballs are throughly heated.
- Whisk in sour cream and mustard. Cook 4 minutes longer or until hot. Serve over egg noodles.
Side Dish Ingredients
- 1 (12-oz) pkg wide egg noodles
- 2 Tbsp butter
- 2 (12-oz) pkg broccoli florets
- ¼ cup grated Parmesan cheese
Side Dish Instructions
- Cook egg noodles according to package directions; stir in butter.
- Steam broccoli according to package directions; season with salt and pepper, if desired. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
477
|
331
|
808
|
| Fat (g) | 36 | 7 | 43 |
| Sat. Fat (g) | 18 | 4 | 22 |
| Protein (g) | 20 | 14 | 34 |
| Carb (g) | 14 | 53 | 67 |
| Fiber (g) | 3 | 7 | 10 |
