Meatball and Mushroom Stroganoff |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These saucy meatballs and mushrooms can also be served as an appetizer. Ingredients:
1 (14 ounce) can beef broth |
1 tablespoon paprika |
1 beef bouillon cube (optional) |
1 (8 ounce) carton sour cream |
1 (16 ounce) package frozen cooked meatballs |
8 ounces fresh mushrooms, halved |
2 tablespoons all-purpose flour |
2 tablespoons water |
1/2 cup dry white wine (optional) |
2 (3 1/2 ounce) bags success boil-in-the-bag rice |
Directions:
1. In large saucepan stir together broth, paprika, and bouillon, if using. Bring just to a simmer.
2. Place sour cream in small bowl.
3. Gradually whisk small amount of hot broth into sour cream. Whisk sour cream mixture into remaining broth mixture in saucepan.
4. Add meatballs and mushrooms. Bring just to boiling; reduce heat.
5. Cover and simmer for 15 minutes or until heated through and mushrooms are tender.
6. Use a slotted spoon to remove meatballs and mushrooms and place in large bowl.
7. In small bowl stir together flour and water until smooth.
8. Stir into liquid in pan. Cook and stir over medium heat until thickened and bubbly.
9. Cook and stir 1 minute more.
10. Stir in wine, if desired.
11. Return meatballs to saucepan; heat through.
12. Serve over rice.
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