6 servings (1 serving = 10 oz.)
Prep time: 30 mints
1 beaten egg
1 cup finely diced onions
¼ cup breadcrumbs
2 tbsp. reduced-Sodium;, French’s Worcestershire saucee
1 tbsp. tomato sauce (no salt added)
1 tbsp. mayonnaise
3 tbsp. canola oil
1 lb. ground beef
3 cups of water
2 tbsp. flour
4 tsp. reduced-Sodium;, Better Than Bouillon beef
1 tsp. ground black pepper
2 tbsp. chives
¼ cup sour cream
2 tbsp. unsalted, cubed, and cold butter
½ package of wide, cooked egg noodles,(12oz package)
1 tbsp. chopped rosemary
¼ cup parsley
Mix half of the black pepper and the ingredients (first six) in a wide bowl. Add beef and mix properly. Make 16 meatballs of the same size.
Cook the stroganoff meatballs in a large saucepan over medium heat until browned. Pull all the meatballs to one side by adding the flour and oil to the pan, stir well until mixed properly. Add the remaining black pepper, bouillon and water and mix for about 10 minutes until thickened.
Turn off the heat and add the chives and sour cream, then serve over the egg noodles.
Add the egg noodles with 2 tbsp. of water to the large sauté pan/pot, heat and stir till warm, and then turn off the heat. Stir in the parsley, rosemary, and butter till everything is balanced.
Nutrition per Serving
Calories; 490 kcal,
Protein; 20 g,
Sodium; 598 mg,
Phosphorus; 230 mg,
Dietary Fiber; 1.8 mg,