EASY STROGANOFF MEATBALLS
1 1/4 cups beef broth
2 tablespoons flour
2 teaspoons Worcestershire sauce
16 frozen cooked meatballs (about 1 1/2 inches in diameter)
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/2 cup sour cream
1 tablespoon chopped fresh parsley
Beat broth, flour and Worcestershire sauce in small bowl with wire whisk.
Place frozen meatballs, mushrooms and broth mixture in 10-inch skillet. Heat to boiling; reduce heat to low. Cover and simmer 4 to 6 minutes or until meatballs are hot.
Remove meatballs from heat. Stir in sour cream and parsley.
Makes 4 servings |