Skillet Meatball Goulash
2 tablespoons Canola oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
3 tablespoons flour
1 teaspoon Dijon mustard
2 tablespoons red wine
3 cups beef broth
salt and pepper, to taste
2 tablespoons chili sauce
12 ounces frozen cooked Italian meatballs
8 ounces uncooked farfalle pasta
1/2 cup light sour cream
2 tablespoons chopped fresh parsley
In a large skillet, heat oil over medium-high heat until simmering.
Add onion and bell pepper; cook and stir 2-3 minutes or until the onion is translucent and the pepper is tender.
Stir in flour, mustard and followed by wine. Mix well, then add broth; stir until the gravy is thickened. (If the mixture is too thick, add water until it comes to the desired thickness.) Taste; season with salt and pepper if desired.
Add chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally.
Reduce heat to medium; cook 5 minutes, covered or until meatballs are thawed.
Now, add uncooked pasta and mix well; cover again and cook for about 10 minutes or until the pasta is tender and meatballs are thoroughly heated, stirring occasionally.
Remove from heat; stir in sour cream until well blended.
Sprinkle with parsley and serve!
Note: Alternatively, you may use a 12-ounce jar of gravy. After the onion and pepper are cooked, add gravy, 1 1/2 cups beef broth and 3/4 cup water, mix well and then follow the instructions from step 4 to the end.