Meatball Stroganoff

By calypan

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.