Stroganoff Sauce for Meatballs |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Adapted from Company's Coming Make Ahead Meals by J. Pare. Ingredients:
1 tablespoon butter |
1 cup fresh mushrooms |
1 small onion, chopped |
2 tablespoons flour |
3 cups water |
2 teaspoons beef bouillon powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 cup sour cream |
Directions:
1. Melt butter in frying pan.
2. Add mushroom and onions and sauté until soft.
3. Stir in flour and water.
4. Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
5. Add meatballs and simmer until heated through.
6. To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
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