Meatballs replace the usual ground beef in this classic Russian dish.
Makes: 4 servings Total time: 35 minutes
|1||cup sliced button mushrooms (4 oz.)1 cup|
|2||Tbsp. vegetable oil, divided2 Tbsp.|
|1||cup diced onion1 cup|
|1⁄2||tsp. paprika1⁄2 tsp.|
|1⁄4||tsp. cayenne pepper1⁄4 tsp.|
|4||cups dry egg noodles4 cups|
|1||Tbsp. unsalted butter1 Tbsp.|
|1⁄4||cup dry white wine1⁄4 cup|
|2||Tbsp. all-purpose flour2 Tbsp.|
|2||cups low-sodium chicken broth2 cups|
|Juice of 1/2 a lemon|
|2||Tbsp. coarse-grain mustard2 Tbsp.|
|1⁄4||cup sour cream1⁄4 cup|
|1||Tbsp. chopped fresh dill1 Tbsp.|
|1||recipe Mini-Bacon Meatballs, thawed if frozen1 recipe|
|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.
Per serving: 500 cal; 23g total fat (8g sat); 137mg chol; 659mg sodium; 44g carb; 3g fiber; 25g protein