Meatball Stroganoff

Photo by June A.

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

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, recipe follows

  • Salt and black pepper to taste

  • Mini-Bacon Meatballs:

  • 2

    strips bacon, diced

  • 1/4

    cup diced onion

  • 1

    clove garlic, minced

  • 1/2

    lb ground beef

  • 1/4

    cup dry bread crumbs

  • 2

    tbsp minced fresh parsley

  • 1/2

    tsp paprika

  • 1/2

    tsp kosher salt

  • 1/2

    tsp black pepper

  • 1

    egg, beaten

Directions

To make the Mini-Bacon Meatballs, preheat oven to 400 degrees. Coat a broiler pan with nonstick spray. Saute bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes. Remove and set aside on a paper-towel-lined plate. Pour off all but 1 tbsp drippings from skillet. Saute onion in same skillet in reserved drippings over medium heat until softened, about 3 minutes. Add garlic to skillet and cook, 1 minute. Combine beef, bacon, onion mixture, bread crumbs, parsley, paprika, salt and pepper in a large bowl. Stir in beaten egg. Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes. To prepare the Meatball Stroganoff, boil 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. Sprinkle with 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.

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