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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
Preparation
Step 1
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.