Meatball Stroganoff

By amt2mf

Nutritional Information: calories 500, total fat 23g, saturated fat 8g, cholesterol 137mg, sodium 659mg, carbohydrates 44g, fiber 3g, protein 25g

Ingredients

• 4 c dry egg noodles
• 1 c sliced button mushrooms
• 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 half a lemon
• 2 T stone-ground mustard
• 1/4 c sour cream
• 1 T chopped fresh dill
• 1 recipe mini-bacon meatballs, thawed
• salt and pepper

Details

Servings 4
Cooking time 35mins

Preparation

Step 1

1. Boil a large pot of salted water for the egg noodles.

2. Saute mushrooms in 1 T oil in a nonstick skillet over med-high heat until browned, about 5 min. Transfer to plate.

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

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

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

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

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