Meatball Stroganoff

Meatballs replace the usual ground beef in this classic Russian dish.

Meatballs replace the usual ground beef in this classic Russian dish.

Makes: 4 servings Total time: 35 minutes

11cup sliced button mushrooms (4 oz.)
22Tbsp. vegetable oil, divided
11cup diced onion
121/2tsp. paprika
141/4tsp. cayenne pepper
44cups dry egg noodles
11Tbsp. unsalted butter
141/4cup dry white wine
22Tbsp. all-purpose flour
22cups low-sodium chicken broth
Juice of 1/2 a lemon
22Tbsp. coarse-grain mustard
141/4cup sour cream
11Tbsp. chopped fresh dill
11recipe Mini-Bacon Meatballs, thawed if frozen
Salt and black pepper to taste

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.

Nutrition Information
Per serving: 500 cal; 23g total fat (8g sat); 137mg chol; 659mg sodium; 44g carb; 3g fiber; 25g protein