Thursday, March 16, 2006

Semi-Digestible Cooking with Sandra Lee

Will someone please jessst stop her before SHE kills again!!

Speedy Swedish Meatballs

Serves 4
1/4 cup vegetable oil, Wesson®
2 pounds frozen beef meatballs (32-ounce), thawed, Oh Boy® (YUMMY)
2 tablespoons all-purpose flour, Pillsbury®
1 can (14-ounce) reduced-sodium beef broth, Swanson®
1 1/2 cups whole milk, Cow®
1/4 cup sour cream, Cow®
1 package (8.8-ounce) egg noodles, De Cecco®
Prep time: 5 minutes, 
Cooking time: 15 minutes

Gee with all of those ® one would think she might just be a whore!

Heat oil in a heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minutes.
Using tongs, transfer meatballs to a bowl.
Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
Stir in broth and milk.
Return meatballs to skillet.
Simmer until liquid thickens enough to coat meatballs, about 5 minutes.
Remove skillet from heat.
Stir in sour cream.
Meanwhile, cook noodles in a pot of boiling salted water until tender but still firm.
Transfer noodles to a large bowl.
Spoon meatballs and sauce over noodles. Serve immediately. And prepare to vomit.

Storage and Leftovers, or just throw away: Cover tightly and store in refrigerator for up to 2 days. To reheat, combine meatballs and whole milk (as needed) in a saucepan over medium heat, stirring frequently, about 10 minutes or until warm. Cook fresh noodles when reserving.

(This one's for you Jenn)


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