Main Dishes (& B'fasts)
1 lb Swedish meatballs, pre-cooked
8 oz Egg noodles, uncooked
3 Tbs Butter
4-1/2 Tbs Flour
3 cups Beef stock or broth
1-1/2 cups Whole milk or heavy cream
3 tsp Worcestershire sauce
1-1/2 tsp Dijon-style mustard
1-1/2 tsp Salt
3/4 tsp Pepper, black fresh-ground
3 Tbs Parsley, chopped fresh
Adapted by BBF from unknown internet source January, 2021.
Boil noodles for 10 minutes in water with 2 tsp salt.
Brown meatballs in pan, using olive oil or butter.
After browning the meatballs, reduce the heat on the skillet to medium-low. Melt butter and whisk in flour until it has turned golden brown.
Slowly whisk in beef broth and cook until thickened, then add in milk or cream, worcestershire sauce, mustard, pepper, and salt.
Continue to stir until well-combined.
Add meatballs back into the skillet, turning to coat well. Add fresh parsley, if using.