This is the perfect weeknight Meatball Stroganoff Recipe. Only 20 minutes and dinner is on your table.
20 Minute Meatball Stroganoff
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Ingredients
- 1 tablespoon Olive Oil
- 48oz Frozen Meatballs (mini is best)
- 1 1/4 cup Onion (diced small)
- 2 tablespoons Better than bouillon beef
- 1/2 cup White Wine
- 1/2 teaspoon Yellow Mustard
- 1/2 teaspoon Paprika
- 1 tablespoon Dried Parsley
- 23oz Cream of mushroom soup
- 2 cups Sour Cream
Directions
| Step 1 | |
| In a pan, heat olive oil and add onions and meatballs. Cook for a few minutes on medium heat. Add the wine, better than bouillon, paprika, dry mustard, and parsley. Cover and cook for about 5-7 minutes, stirring occasionally, or until the meatballs are hot all the way through. Add the cream of mushroom soup and bring to a boil. Reduce heat and cook for a couple of minutes. Add sour cream and bring back up to temperature but do not boil, stirring in completely. Serve over rice or egg noodles. | |
