One-Pan Meatball Stroganoff

One-Pan Meatball Stroganoff

FROM: Annie

PREP TIME: 20 minutes

COOK TIME: 10 minutes

SERVINGS: 4 servings


A haute cuisine classic with a ground beef spin that's done in under thirty minutes in one pan


1/4 cup (1/2 stick) butter
1 medium onion , chopped
1 cup sliced mushrooms
1/4 cup flour
1/4 cup ketchup
2 cans (14-1/2 oz. each) low sodium beef broth
1/2 cup water
3 cups MINUTE White Rice , uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , cubed


Prepare and cook Mastering the Meatball recipe. Cover and refrigerate (or freeze) 24 of the meatballs for another use. Cover remaining 24 meatballs to keep warm. Melt butter in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 minutes or until onions are crisp-tender. Stir in flour until well blended. Add ketchup, broth, water, rice and cream cheese; mix well. Add meatballs; mix lightly. Bring to boil. Reduce heat to medium-low; cook 5 minutes or until cream cheese is completely melted and meatballs are heated through, stirring frequently.


Check Them Off Check each Item!
select itembutter (1 stick )
select item 1 medium onion
select item 1 box sliced mushrooms
select item 1 bag flour
select item 1 bottle ketchup
select item 2 cans (14-1/2 oz. each) low sodium beef broth
select item 1 box MINUTE White Rice , uncooked
select item 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese

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