Easy Meatball Stroganoff
EASY MEATBALL STROGANOFF
Cook 6 oz. egg noodles according to package directions; drain and keep warm. Meanwhile, in a large skillet over medium-high heat, sauté 12 oz. chopped mushrooms in a little olive oil until lightly browned (7-8 minutes). Add 4 cloves minced garlic and 1/4 tsp. paprika to pan; cook 2 minutes. Season mushrooms generously with salt and pepper. Add 1/4 cup dry white wine; cook 1 minute or until liquid almost evaporates. Sprinkle 1 tbsp. flour over mushroom mixture; cook 30 seconds, stirring constantly. Add 1 cup beef stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in 1/3 cup sour cream, 1 tsp. Dijon mustard and dash of nutmeg; season sauce with salt and pepper. Add prepared meatballs to sauce; heat through. Spoon sauce and meatballs over cooked noodles and garnish with chopped fresh Italian parsley.
Head straight to the Salad Bar to pick up some fresh greens.
KOWALSKI'S SIGNATURE GLAZED AND DRIZZLED POPCORN
Find this craveable Signature item in the Deli.