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Mix the sauce in this creamy, comforting dish with the noodles or pour it on top; either way, it’s excellent. Soak up the hearty flavors with a slice of warm buttered bread on the side. —Christina Nabert, Poplar Bluff, Missouri
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Nutritional Facts 1 cup (calculated without noodles) equals 439 calories, 25 g fat (12 g saturated fat), 166 mg cholesterol, 943 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.
Originally published as Italian Stroganoff in Simple & Delicious August/September 2011, p18
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 11, 2012 by valanddansmith
This was an easy and tasty meal... Left out the mushrooms, added an extra garlic clove, and thinned it out with a little milk to make it a little more saucy... Great served over egg noodles tossed with a little butter and herbed green peas...
Reviewed on Oct. 04, 2011 by DreMomma
Pretty good, nice and easy. Used frozen Italian meatballs, and 2 cans of mushrooms instead of fresh. Added a couple tablespoons of Sherry cooking wine to add some depth to the flavor. Finished in the oven in a covered casserole for about 20 minutes at 400* because the meatballs were frozen.
Reviewed on Aug. 22, 2011 by pmackey
I had frozen Italian Meatballs and 1/2 container of mushrooms, plus onions. I sauted the mushrooms, onions and garlic in butter and olive oil then added the rest to heat through. This was great! Served over Angel Hair pasta and whole green beans...the only thing missing was dessert!
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