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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meatball Stroganoff in the Crockpot Recipe

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This recipe for Meatball Stroganoff in the Crockpot is from Family Cookbook Supplement, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans cream of mushroom soup
¼ c. beef bouillon
3 tbsp. Worcestershire sauce
1 tbsp. minced onion
½ tsp. ground pepper
16 oz. sliced white mushrooms
1 large onion sliced thin
2 lbs. frozen meatballs
¼ c. sour cream
12 oz. egg noodles, cooked according to package
Directions:
Directions:
Whisk together soup, broth, Worcestershire sauce, garlic and pepper. Place mushrooms and onion in a 6 quart crock pot. Top with meatballs. Pour soup mixture over the meatballs. Cover and cook on low 4 hours. Stir in sour cream, serve over hot noodles.

 

 

 

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