Meatball Stroganoff

• 1/4t vegetable oil
• 2 lbs frozen beef meatballs
• 2 T all-purpose flour
• 1 can (14-ounce) reduced-sodium beef broth
• Mushrooms
• 1.5 c whole milk
• 1/4t sour cream
• 1 package (8.8-ounce) egg noodles

1. Heat oil in a heavy large skillet over medium high heat.
2. Add meatballs and cook until brown, about 8 minutes.
3. Using tongs, transfer meatballs to a bowl.
4. Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
5. Add mushrooms
6. Stir in broth and milk.
7. Return meatballs to skillet.
8. Simmer until liquid thickens enough to coat meatballs, about 5 minutes.
9. Remove skillet from heat.
10. Stir in sour cream.
11. Meanwhile, cook noodles in a pot of boiling salted water until tender but still firm.
12. Drain.
13. Transfer noodles to a large bowl.
14. Spoon meatballs and sauce over noodles. Serve immediately.

vegetable oil, frozen beef meatballs, t, beef broth, mushrooms, milk, sour cream, egg noodles

Taken from www.epicurious.com/recipes/member/views/meatball-stroganoff-50094071 (may not work)