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Meatballs Stroganoff*

Estimated Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 15

1/2 tsp black pepper
2 cubes beef bouillon
1 cup water
1 packet dry stroganoff sauce mix
2 Tbsp dried minced onions
1 10-oz pkg mushrooms, finely chopped
1 2-lb bag frozen prepared meatballs, thawed
1 1/2 cups sour cream, room temperature
1/4 tsp Tabasco sauce (about 2 shakes)

Add first 6 ingredinets (pepper through mushrooms) to the slow cooker and mix well. Add the meatballs.

Cover and cook on low for 3 hours. Stir to coat meatballs with sauce, then cook 1 hour more.

Just before serving, add sour cream and Tabasco sauce; stir well.

Everyday Low-Carb Slow Cooker Cookbook