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Skillet Meatball Goulash***




Source of Recipe


Betty Crocker
1/2 cup chopped green bell pepper
1 medium onion, chopped (1/2 cup)
1 (12-oz.) jar beef gravy
1 (14-oz.) can beef broth
3/4 cup water
2 tablespoons chili sauce
12 oz. (3 cups) frozen cooked Italian meatballs
8 oz. (3 1/2 cups) uncooked mini lasagna noodles (mafalda)
1/2 cup light sour cream
2 tablespoons chopped fresh parsley


1.Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
2.Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
3.Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.