(Serve with wide egg noodles and creamy cucumber salad.)
|2 TBSP butter|
2 TBSP olive oil
1 Cup chopped onion
1 4oz can mushroom pieces
1 10.5oz can beef consommé
2 Cups sour cream
1 ½ TBSP flour
1 tsp salt
½ tsp caraway seed
2 12oz packages Italian style, frozen meatballs
8 oz wide egg noodles
Melt butter and olive oil in a large skillet over medium heat. Add the onion, mushrooms, and meatballs. Stir in beef consommé and simmer, covered, for 15 minutes.
Meanwhile, mix together sour cream, flour, salt, caraway seed, and nutmeg. Add to meatball mixture. Simmer until warm, serve over cooked noodles.
(This meal may be frozen. Prepare both mixtures (allow meatballs to cool), store in separate ziplock bags.)