Meatball Stroganoff
Ingredients
- 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
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
820
|
820
|
| Fat (g) | 54 | 54 |
| Sat. Fat (g) | 24 | 24 |
| Protein (g) | 29 | 29 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 858 | 858 |
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