Meatball Stroganoff

Meatball Stroganoff
Meatball Stroganoff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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. unsalted butter

  • 1

    ⁄4 cup dry white wine

  • 2

    Tbsp. all-purpose flour

  • 2

    cups low-sodium chicken broth

  • Juice of 1/2 a lemon

  • 2

    Tbsp. coarse-grain mustard

  • 1

    ⁄4 cup sour cream

  • 1

    Tbsp. chopped fresh dill

  • 1/2-3/4

    lb. Homemade meatballs or frozen

  • Salt and black pepper to taste

Directions

Boil water in a large pot for egg noodles. Sauté mushrooms in 1 Tbsp. oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate. Sauté 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. Serve over noodles.

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