(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
Yum. We love stroganoff!
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Small can of mushroom soup?
ReplyDeleteYes. A small can (I think it's 10.5 oz).
ReplyDeleteWe really enjoyed this recipe! It was delish and will be one of our regular dinners from now on. Thank you!
ReplyDeleteVery tasty, very simple. Next time a little more flour, the sauce was a little thin. Will be making again. Thank you :)
ReplyDeleteas anyone tried to freeze this?
ReplyDeleteI'm going to fix this for our supper tonight (w/o the fresh mushrooms) :)
ReplyDeleteHow many people does this feed?
ReplyDeleteThis 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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