Meatballs Stroganoff - Crock-Pot MyTiMe Owner's Manual

INGREDIENTS
1 Bag of Frozen Swedish Meatballs
2 Cans of Golden Mushroom Soup
2 Cans of Beef Broth (may use low
sodium)
1 Small container of fresh sliced
mushrooms
1 Medium Chopped Onion
1 Tablespoon of butter/margarine
1 Small Container of Sour Cream
1 Tablespoon Dijon Style Mustard
1/4 Cup of Sherry or Marsala Wine
Dash of Worcestershire Sauce
(optional)
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Meatballs Stroganoff

DIRECTIONS
1. Sauté mushrooms and onions in butter in skillet and set
aside when complete.
2. In same skillet add frozen meatballs and brown lightly
3. Transfer mushrooms, onions and meatballs to
Crock- Pot® Slow Cooker.
4. Add the soups, Dijon Mustard, Sherry, and Worcestershire
and mix well.
5. Cook in Manual Mode* and then mix in sour cream
and stir well.
* MANUAL MODE COOK TIME:
1 hour on LOW
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8/16/12 11:05 AM