Stroganoff Sauce for Meatballs

Adapted from Company's Coming Make Ahead Meals by J. Pare.

• Ready In: 20 mins
• Yields: 2 cups

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

Directions

1. Melt butter in frying pan.
2. Add mushroom and onions and sauté until soft.
3. Stir in flour and water.
4. Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
5. Add meatballs and simmer until heated through.
6. 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.