Awhile back I was asked to provide a taster's table of powdered milk products for a food storage fair our church sponsored. Amongst other things, I made my own sour cream from powdered milk and used it in this meatball stroganoff recipe. Out of all the things I made, I think this was one of the favorites. I had several young men who kept coming back to my table. I guess they liked it. Later I served this same recipe (with the homemade sour cream) at a husband/wife dinner. Again, those meatballs went fast. When I make it for my husband and myself or for visiting grandkids, I just use store-bought sour cream. (Terry)
1 jar (12 oz) home-style beef gravy
½ C sour cream
1 pkg (12 oz) frozen fully cook meatballs, thawed (only if you remember)
Hot egg noodles
In a saucepan, combine the gravy and sour cream. Bring to boil; stir in meatballs. Reduce heat; cook, uncovered, for 15-20 minutes or until heated through, stirring occasionally. Serve over noodles. Yield: 4 servings.