Meatball Stroganoff

By june

Ingredients

• 4 cups dry egg noodles
• 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
• 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 stone-ground mustard
• 1/4 cup sour cream
• 1 tbsp chopped fresh dill
• 1 recipe Mini-Bacon Meatballs
• Salt and black pepper to taste

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Heat a large pot of salted water for the egg noodles.
Saute mushrooms in 1 tbsp oil in a nonstick skillet over medium-high 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 minutes.
Prepare noodles according to package directions; drain, toss with butter; set aside.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Spinkle 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.

Per serving: 500 cal; 23g total fat (8g sat); 137mg chol; 650mg sodium; 44g carb; 3g fiber; 24g protein.