Buying frozen meatballs cuts the preparation time greatly. You have only to brown the meatballs and make the sauce. Simmer for 10 minutes and dinner is done. Serve over buttered noodles or hot fluffy rice with a green vegetable. I hope you will try this quick and easy dinner recipe soon.

Be sure to start the water for the noodles or the rice before you begin to brown the meatballs, as the noodles take almost as long to cook as the stroganoff and the rice takes longer.

Meatball Stroganoff

1 ½ - 2 pounds frozen Italian style meatballs

¼ cup margarine or butter

¾ cup onions, chopped

½ lb. mushrooms

¾ teaspoon paprika

2 Tablespoons flour

1 (10 oz.) can beef bouillon, undiluted

¾ teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon Worcestershire sauce

½ cup sour cream

Hot fluffy rice or buttered noodles, cooked

1. Brown the meatballs in 2 Tablespoons of margarine or butter. Remove to a dish.
2. Add 2 Tablespoons more butter and saute the onions and mushrooms with paprika until tender.
3. Sprinkle flour over the mixture. Stir, to briefly cook the flour, then slowly add the bouillon, salt and pepper, stirring.
4. Return the meatballs to the pan, cover and simmer for 10 minutes.
5. Just before serving, add the Worcestershire sauce and sour cream. Heat through, but do not
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   nu ideas. This Meatball Stroganoff recipe has what it takes to get you to the table. It is easy and quick to prepare - less than half an hour from start to finish.

   Buying frozen meatballs cuts the preparation time greatly. You have only to brown the meatballs and make the sauce. Simmer for 10 minutes and dinner is done. Serve over buttered noodles or hot fluffy rice with a green vegetable. I hope you will try this quick and easy dinner recipe soon.

   Be sure to start the water for the noodles or the rice before you begin to brown the meatballs, as the noodles take almost as long to cook as the stroganoff and the rice takes longer.

   Meatball Stroganoff

   1 ½ - 2 pounds frozen Italian style meatballs

   ¼ cup margarine or butter

   ¾ cup onions, chopped

   ½ lb. mushrooms

   ¾ teaspoon paprika

   2 Tablespoons flour

   1 (10 oz.) can beef bouillon, undiluted

   ¾ teaspoon salt

   1/8 teaspoon pepper

   1/2 teaspoon Worcestershire sauce

   ½ cup sour cream

   Hot fluffy rice or buttered noodles, cooked

   1. Brown the meatballs in 2 Tablespoons of margarine or butter. Remove to a dish.
   2. Add 2 Tablespoons more butter and saute the onions and mushrooms with paprika until tender.
   3. Sprinkle flour over the mixture. Stir, to briefly cook the flour, then slowly add the bouillon, salt and pepper, stirring.
   4. Return the meatballs to the pan, cover and simmer for 10 minutes.
   5. Just before serving, add the Worcestershire sauce and sour cream. Heat through, but do not
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      What's the best way to make your visitors return to your site? I will mention at least seven things for you to do.1. Introduce yourself to them.This is the very first step you have to do. One salesman quoted that you have to first sell yourself to your c
      ou will try this quick and easy dinner recipe soon.

      Be sure to start the water for the noodles or the rice before you begin to brown the meatballs, as the noodles take almost as long to cook as the stroganoff and the rice takes longer.

      Meatball Stroganoff

      1 ½ - 2 pounds frozen Italian style meatballs

      ¼ cup margarine or butter

      ¾ cup onions, chopped

      ½ lb. mushrooms

      ¾ teaspoon paprika

      2 Tablespoons flour

      1 (10 oz.) can beef bouillon, undiluted

      ¾ teaspoon salt

      1/8 teaspoon pepper

      1/2 teaspoon Worcestershire sauce

      ½ cup sour cream

      Hot fluffy rice or buttered noodles, cooked

      1. Brown the meatballs in 2 Tablespoons of margarine or butter. Remove to a dish.
      2. Add 2 Tablespoons more butter and saute the onions and mushrooms with paprika until tender.
      3. Sprinkle flour over the mixture. Stir, to briefly cook the flour, then slowly add the bouillon, salt and pepper, stirring.
      4. Return the meatballs to the pan, cover and simmer for 10 minutes.
      5. Just before serving, add the Worcestershire sauce and sour cream. Heat through, but do not
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         hopped

         ½ lb. mushrooms

         ¾ teaspoon paprika

         2 Tablespoons flour

         1 (10 oz.) can beef bouillon, undiluted

         ¾ teaspoon salt

         1/8 teaspoon pepper

         1/2 teaspoon Worcestershire sauce

         ½ cup sour cream

         Hot fluffy rice or buttered noodles, cooked

         1. Brown the meatballs in 2 Tablespoons of margarine or butter. Remove to a dish.
         2. Add 2 Tablespoons more butter and saute the onions and mushrooms with paprika until tender.
         3. Sprinkle flour over the mixture. Stir, to briefly cook the flour, then slowly add the bouillon, salt and pepper, stirring.
         4. Return the meatballs to the pan, cover and simmer for 10 minutes.
         5. Just before serving, add the Worcestershire sauce and sour cream. Heat through, but do not
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         6. Add 2 Tablespoons more butter and saute the onions and mushrooms with paprika until tender.
         7. Sprinkle flour over the mixture. Stir, to briefly cook the flour, then slowly add the bouillon, salt and pepper, stirring.
         8. Return the meatballs to the pan, cover and simmer for 10 minutes.
         9. Just before serving, add the Worcestershire sauce and sour cream. Heat through, but do not boil. Serve over rice or hot buttered noodles. Garnish with parsley if desired.