MEATBALL STROGANOFF

By LindaW1955

Ingredients

• 1 cup sliced button mushrooms (about 4 ounces)
• 2 tablespoons vegetable oil, divided
• 1 cup diced onion
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 cups dry egg noodles
• 1 tablespoon unsalted butter
• 1/4 cup dry white wine
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• juice of 1/2 a lemon
• 2 tablespoons coarse-grain mustard
• 1/4 cup sour cream
• 1 tablespoon chopped fresh dill
• 1 recipe Mini-Bacon Meatballs, thawed
• salt and pepper, to taste

Preparation

Step 1

Boil water in a large pot for egg noodles.

Saute mushrooms in 1 tablespoon oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.

Saute onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.

Prepare noodles according to package directions; drain, toss with butter, and set aside.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.

Whisk in broth. Add lemon juice and mustard; simmer until thick, 8-10 minutes.

Stir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper.