I needed a sauce for frozen meatballs, and I'm glad I tried this one! I added a splash of worcestershire sauce. I got a little lazy, so instead of cooking noodles in a separate pot, I dropped them into the sauce pot...sort of a 'meatball helper' shortcut! So, instead of adding more flour, the pasta thickened the sauce to the right consistency for our taste. (oh - I thawed the meatballs first!)
I had meatballs in the freezer and I was looking for a quick sauce - Glad I spotted yours - delicious. I used 1 cup of 2% cottage cheese, whipped, instead of the sour cream. Served with boiled potatoes, corn & baby carrots - Lovely meal thanks Pamela
Yummy! I made this for lunch today and myself, my friend and my son scarfed it down. I used about 3 tablespoons of flour as well. It thickens as it stands. Thanks Pamela and hope you like the pics:)
This was very easy to prepare and has a rich mushroomy flavor. I did find that I needed more than 2 tbs of flour to achieve a good thickness to the sauce, but otherwise followed the recipe exactly. I sampled a couple spoonsful and the rest is in the freezer awaiting a day when I make some meatballs.
I made this tonight and I was very tasty, I added a little Worcestershire sauce and mustard powder for added flavour. Also, like a few of the other comments, I added extra flour as it wasn't thickening as I would've liked.