Meatball Stroganoff

Meatball Stroganoff
Meatball Stroganoff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    c. dry egg noodles

  • 1

    c. sliced button mushrooms (4 oz)

  • 2

    T. vegetable oil, divided

  • 1

    c. diced onion

  • 1/2

    t. paprika

  • 1/4

    t. cayenne pepper

  • 1

    T. unsalted butter

  • 1/4

    c. dry white wine

  • 2

    T. all purpose flour

  • 2

    c. chicken broth

  • Juice of 1/2 a lemon

  • 2

    T. stone ground mustard

  • 1/4

    sour cream

  • 1

    T. chopped fresh dill

  • 1

    recipe meatballs, thawed

  • salt and black pepper to taste.

Directions

Boil in a large pot of salted water for the egg noodles. Saute mushrooms in 1 T. oil in a nonstick skillet over medium 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 minute. Prepare noodles according to package directions; drain, toss with butter; set aside. Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle four over onions and stire. Whisk in broth. Add lemon juice and mustard; simmer until thick, 8-10 minutes. Stire in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper.

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