Ingredients
- 2 lbs. frozen meatballs
- 2 cans cream of mushroom soup
- 1/4 can milk (used the empty soup can)
- 1/4 can water
- 3 - 4 oz. cans of stems and pieces mushrooms
- 1 beef bouillon cube (or equivalent bouillion granules, which would be easier for you if you made less)
- 1 tsp. Worcestershire sauce
- 1 Tbsp. tamari sauce*
- 3/4 cup sour cream
*This is a kind of soy sauce that's been aged, and has a smoother, "woodier" flavor. It's my fav. You can use regular soy sauce though. Also, if you're salt sensitive, you may not want to use as much. You can start out with less and always add more if you want. I checked mine after adding the sour cream at the end, since that tones it down).
Directions
Simmer the meatballs and all the sauce ingredients, except the sour cream, for 1/2 hour on medium low heat. Turn off the heat, then stir in the sour cream just before eating. Serve over wide or extra wide egg noodles.
By Deb from Mankato, MN
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