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@mientaythdt2: CSGT mở đường đưa bệnh nhân đi cấp cứu kịp thời #mientaythdt2 #tintuc #csgtmoduongchonguoidandicapcuu

Miền Tây THĐT2
Miền Tây THĐT2
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Tuesday 27 October 2026 02:30:00 GMT
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Crockpot Mini Meatball & French Onion Stroganoff If you love French onion soup and a creamy beef stroganoff, this one is for you! It's cozy, comforting, and such an easy family dinner! Ingredients: 2 (14 oz) bags bite-sized meatballs 1 (10.5 oz) can cream of mushroom soup 2 cups low-sodium beef broth 1 container sliced mushrooms 1 tbsp Dijon mustard 1–2 tbsp Worcestershire sauce 1 tsp garlic powder ½ tsp onion powder ½ tsp salt (or to taste) Pinch of black pepper 1 tsp cowboy butter seasoning (optional) 2 tbsp butter 1 onion, thinly sliced 1 tsp sugar 1 cup full-fat sour cream 1 lb egg noodles Fresh parsley, for garnish Directions: 1. Add your meatballs, cream of mushroom soup, beef broth, sliced mushrooms, Dijon mustard, Worcestershire sauce, and seasonings to your crockpot. Give everything a good stir and start cooking. 2. In a skillet over low-medium heat, melt 2 tbsp butter. Add your sliced onion and 1 tsp sugar. Cook for approximately 20 minutes, stirring occasionally, until the onions are soft, golden, and caramelized. 3. Add your caramelized onions to the crockpot and stir to combine. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until everything is heated through and the meatballs are fully cooked. 4. Just before serving, boil 1 lb of egg noodles according to the package directions. Drain and set aside. 5. Stir 1 cup of full-fat sour cream into your crockpot until the sauce is smooth and creamy. Add your cooked egg noodles and gently toss everything together. 6. Top with fresh parsley and serve with warm garlic bread for the ultimate comfort meal! Tip: If your sauce thickens too much after adding the noodles, stir in a splash of beef broth until you reach your desired consistency. #crockpot #slowcooker #EasyRecipes #easydinner #DinnerIdeas
Crockpot Mini Meatball & French Onion Stroganoff If you love French onion soup and a creamy beef stroganoff, this one is for you! It's cozy, comforting, and such an easy family dinner! Ingredients: 2 (14 oz) bags bite-sized meatballs 1 (10.5 oz) can cream of mushroom soup 2 cups low-sodium beef broth 1 container sliced mushrooms 1 tbsp Dijon mustard 1–2 tbsp Worcestershire sauce 1 tsp garlic powder ½ tsp onion powder ½ tsp salt (or to taste) Pinch of black pepper 1 tsp cowboy butter seasoning (optional) 2 tbsp butter 1 onion, thinly sliced 1 tsp sugar 1 cup full-fat sour cream 1 lb egg noodles Fresh parsley, for garnish Directions: 1. Add your meatballs, cream of mushroom soup, beef broth, sliced mushrooms, Dijon mustard, Worcestershire sauce, and seasonings to your crockpot. Give everything a good stir and start cooking. 2. In a skillet over low-medium heat, melt 2 tbsp butter. Add your sliced onion and 1 tsp sugar. Cook for approximately 20 minutes, stirring occasionally, until the onions are soft, golden, and caramelized. 3. Add your caramelized onions to the crockpot and stir to combine. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until everything is heated through and the meatballs are fully cooked. 4. Just before serving, boil 1 lb of egg noodles according to the package directions. Drain and set aside. 5. Stir 1 cup of full-fat sour cream into your crockpot until the sauce is smooth and creamy. Add your cooked egg noodles and gently toss everything together. 6. Top with fresh parsley and serve with warm garlic bread for the ultimate comfort meal! Tip: If your sauce thickens too much after adding the noodles, stir in a splash of beef broth until you reach your desired consistency. #crockpot #slowcooker #EasyRecipes #easydinner #DinnerIdeas
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