Meatball And Mushroom Stroganoff

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine (optional)
• 2 (3 1/2 ounce) bags success boil-in-the-bag rice

Recipe

• 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.