Meatball Stroganoff

By keledru

Ingredients

• 1 cup sliced button mushrooms (4 oz)
• 2 tbsp vegetable oil, divided
• 1 cup diced onion
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 4 cups dry egg noodles
• 1 tbsp unsalated butter
• 1/4 cup dry white wine
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• juice of 1/2 lemon
• 2 tbsp coarse-grain mustard
• 1/4 cup sour cream
• 1 tbsp chopped fresh dill
• 1 recipe Mini-Bacon Meatballs, thawed
• Salt and black pepper to taste

Details

Cooking time 35mins

Preparation

Step 1

Boil water in large pot for egg noodles.
Saute mushrooms in 1 tbsp oil in non-stick skillet over medium-high 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.