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

1cup sliced button mushrooms (4 oz.)1 cup
2Tbsp. vegetable oil, divided2 Tbsp.
1cup diced onion1 cup
12tsp. paprika12 tsp.
14tsp. cayenne pepper14 tsp.
4cups dry egg noodles4 cups
1Tbsp. unsalted butter1 Tbsp.
14cup dry white wine14 cup
2Tbsp. all-purpose flour2 Tbsp.
2cups low-sodium chicken broth2 cups
Juice of 1/2 a lemon
2Tbsp. coarse-grain mustard2 Tbsp.
14cup sour cream14 cup
1Tbsp. chopped fresh dill1 Tbsp.
1recipe 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.

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