Skillet Meatball Goulash

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 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 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 remaining instructions.