Meatball and Mushroom Stroganoff

• 1 (14 ounce) can beef broth
• 1 tablespoon paprika
• 1 beef bouillon cube (optional)
• 1 (8 ounce) carton sour cream
• 1 (16 ounce) packagefrozen cooked meatballs
• 8 ounces fresh mushrooms, halved
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 12 cup dry white wine (optional)
• 2 (3 1/2 ounce) bagssuccess boil-in-the-bag rice

1. In large saucepan stir together broth, paprika, and bouillon, if using.
2. Bring just to a simmer.
3. Place sour cream in small bowl.
4. Gradually whisk small amount of hot broth into sour cream.
5. Whisk sour cream mixture into remaining broth mixture in saucepan.
6. Add meatballs and mushrooms.
7. Bring just to boiling; reduce heat.
8. Cover and simmer for 15 minutes or until heated through and mushrooms are tender.
9. Use a slotted spoon to remove meatballs and mushrooms and place in large bowl.
10. In small bowl stir together flour and water until smooth.
11. Stir into liquid in pan.
12. Cook and stir over medium heat until thickened and bubbly.
13. Cook and stir 1 minute more.
14. Stir in wine, if desired.
15. Return meatballs to saucepan; heat through.
16. Serve over rice.

beef broth, paprika, bouillon cube, sour cream, meatballs, fresh mushrooms, flour, water, white wine, boil

Taken from www.food.com/recipe/meatball-and-mushroom-stroganoff-215417 (may not work)