Meatball Stroganoff
Buttery Egg Noodles and Steamed Peas
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, stirring constantly, 2 minutes.
- Add meatballs and broth to skillet. Bring to a boil, reduce heat, and simmer 10 minutes or until sauce is thickened and meatballs are heated through.
- 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 frozen green peas
Side Dish Instructions
- Cook egg noodles according to package directions; stir in butter.
- Steam peas according to package directions; season with salt and pepper to taste.
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