Meatball Stroganoff

By sunriseko

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.

Details

Servings 4

Preparation

Step 1

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.