Stroganoff Meatball Stew

Oxmoor House
4 (1 1/2-cup) servings.


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1 pound ground round
1/2 cup soft breadcrumbs
2 tablespoons skim milk
1 tablespoon dried minced onion
1 teaspoon garlic powder
1/2 teaspoon salt, divided
Vegetable cooking spray
1/4 cup all-purpose flour
2 (14 1/4-ounce) cans no-salt-added beef broth
1/4 teaspoon freshly ground pepper
2 cups cooked medium egg noodles (cooked without salt or fat)
1/2 cup nonfat sour cream
1 (4-ounce) can sliced mushrooms, drained


Combine first 5 ingredients and 1/4 teaspoon salt in a large bowl; stir well. Shape into 24 (1-inch) balls.

Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned, turning often. Remove meatballs from Dutch oven; drain on paper towels. Wipe drippings from Dutch oven with a paper towel.

Add flour to Dutch oven; gradually add beef broth, pepper, and remaining 1/4 teaspoon salt, stirring well with a wire whisk. Bring to a boil; reduce heat, and simmer, stirring constantly, 10 minutes or until mixture is thickened. Stir in noodles, sour cream, and mushrooms. Return meatballs to Dutch oven; cook until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 399
Caloriesfromfat 20 %
Fat 9 g
Satfat 2.9 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 34.1 g
Carbohydrate 40.1 g
Fiber 0.0 g
Cholesterol 99 mg
Iron 0.0 mg
Sodium 459 mg
Calcium 0.0 mg