Ingredients for Stroganoff Sauce For Meatballs
- 4 tablespoons (1/2 stick) unsalted butter
- Fresh Mushrooms
- Onion
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- Beef Bouillon Powder
- Salt
- Pepper
- Paprika
- Sour Cream
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How to Make Stroganoff Sauce For Meatballs
- Melt butter in a large skillet over medium heat.
- Add sliced mushrooms and chopped onions; sauté until softened, about 5-7 minutes.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth until smooth. Bring to a simmer.
- Stir in sour cream, sherry (if using), Dijon mustard, paprika, salt, and pepper. Reduce heat to low and simmer for 5 minutes, or until slightly thickened, stirring frequently.
- Add cooked meatballs to the sauce and heat through, about 3-5 minutes.
- **To Freeze:** Double or triple the sauce (excluding meatballs) and divide into 3-cup freezer-safe containers or bags. Label and freeze for up to 3 months.
- **To Thaw:** Defrost in the refrigerator overnight or thaw quickly in the microwave. Add cooked meatballs and reheat gently on the stovetop or in a preheated oven at 350°F (175°C) until heated through.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
25g
Fat
84g
Carbs
4g