Stroganoff Sauce For Meatballs - cooking recipe

Ingredients

1 tablespoon butter
1 cup fresh mushrooms
1 small onion, chopped
2 tablespoons flour
3 cups water
2 teaspoons beef bouillon powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 cup sour cream

Preparation

Melt butter in frying pan.
Add mushroom and onions and saute until soft.
Stir in flour and water.
Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
Add meatballs and simmer until heated through.
To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.