Meatball and Mushroom Stroganoff with Dill Sauce

This hearty dish is a cinch to prepare with all the creamy, rich flavors that make it a classic. Recipe courtesy of Reynolds.

  • Prep Time 10 min
  • Total Time 27 min
  • Servings 4

Ingredients

1
Reynolds® Oven Bag, Large Size
2
tablespoon flour
1
can (14.5 oz.) chicken broth
2
tablespoons Worcestershire sauce
1
tablespoon Dijon style mustard
1
lb. frozen Swedish style meatballs, 1-inch diameter
1
small onion, chopped
2
cups baby Bella mushrooms, sliced 1/4-inch thick
3/4
cup sour cream
2
tablespoons fresh dill, chopped
1/2
teaspoon salt
1/4
teaspoon pepper
1
pkg. (8 oz.) egg noodles, cooked according to package directions
  • 1 Preheat oven to 400°F. Place oven bag in 13x9x2-inch baking pan.
  • 2 Add flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients. ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.
  • 3 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • 4 Bake 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
  • 5 Spoon meatballs and sauce into large serving bowl. Slowly stir in sour cream, dill, salt and pepper. Serve over cooked egg noodles. Garnish if desired.

Expert Tips

Reynolds® Oven Bag Tips: • Use kitchen shears to snip fresh dill.