Saturday, December 12, 2009

Crockpot Meatball Stroganoff

Crockpot Meatball Stroganoff
(from a friend at Babycenter.com -- publisher unknown)

1 can Cream of Mushroom soup
1 14.5-ounce can beef broth
1 18-ounce package frozen fully-cooked meatballs (about 35 meatballs)
8 ounces sliced fresh mushrooms
1 cup sour cream
1 Tablespoon flour
1/3 cup water

Combine soup and beef broth in a crockpot.  Add meatballs and mushrooms, cover and cook on low for 6 to 8 hours.  Combine sour cream, flour and water in a bowl.  Stir mixture into meatballs, cover and cook on low for 10 minutes before serving.  **I served on top of egg noodles.**

9 comments:

  1. Yum. We love stroganoff!

    -ratedkb.wordpress.com

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  2. Yes. A small can (I think it's 10.5 oz).

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  3. We really enjoyed this recipe! It was delish and will be one of our regular dinners from now on. Thank you!

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  4. Very tasty, very simple. Next time a little more flour, the sauce was a little thin. Will be making again. Thank you :)

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  5. as anyone tried to freeze this?

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  6. I'm going to fix this for our supper tonight (w/o the fresh mushrooms) :)

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  7. How many people does this feed?

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  8. This was brilliant, I also added 2 tblspn of tomato paste to the sauce with the mushrooms....delicious & it served 4 hungry people with buttered noodles & crusty bread

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