Whitesburg KY
Mostly cloudy
Mostly cloudy

Easy stroganoff

Meatball Stroganoff
8 ounces wide egg noodles 1 pound lean (90 percent) ground beef
12 saltine crackers,
1 small onion, finely
1 large egg
1/4 teaspoon salt
1 tablespoon all-purpose
1 teaspoon paprika
1 can (14 to 14 1/2 ounces) chicken broth
1/2 cup reduced-fat sour

1. Heat covered 4-quart
saucepan of salted water to
boiling over high heat. Add
noodles and cook as label
2. Meanwhile, in medium bowl, combine beef,
saltines, onion, egg, salt and
3 tablespoons water just
until blended; shape into 16
3. Heat nonstick 12-inch
skillet over medium-high

heat until hot. Add meatballs and cook 12 minutes
or until meat is no longer
pink in center, turning frequently to brown. Transfer
meatballs to plate.
4. Stir flour and paprika
into drippings in pan; cook
30 seconds, stirring. Stir in
broth; boil 2 minutes or until thickened. Reduce heat
to low. Stir in sour cream.
Return meatballs to pan;
heat through.
5. Drain noodles. Spoon
meatball mixture over noodles to serve. Serves 4.
* Each serving: About
560 calories, 22g total fat
(9g saturated), 36g protein,
52g carbohydrate, 2g fiber,
190mg cholesterol, 865mg
TIP: As an accompaniment, toss 1 pound green
beans or Brussels sprouts
with 1 tablespoon olive
oil and 1/4 teaspoon salt.
Spread in 15 1/2-by-10 1/2-
inch jelly-roll pan and roast
at 450 F. for 15 to 20 minutes
or until tender.

©2017 Hearst Communications

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