Meatball Stroganoff
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4-8
ingredients
- 4 cups dry egg noodles, wide
- 1 cup button mushroom, sliced
- 2 tablespoons canola oil, divided
- 1 cup onion, diced
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cayenne
- 1 tablespoon butter
- 1⁄4 cup dry white wine
- 2 tablespoons flour
- 2 cups chicken broth
- 1 -2 tablespoon lemon juice
- 2 tablespoons stone ground mustard
- 1⁄4 cup sour cream
- 1 tablespoon dill, chopped
- meatballs (Mini Bacon Meatballs is a nice choice. Be sure your meatballs don't clash with the stroganoff)
directions
- Boil a large pot of salted water for the noodles.
- Saute mushrooms in half the oil until browned, about 5 minutes. Transfer to a plate.
- Saute onion, paprika and cayenne in remaining oil until onion is soft, about 5 minutes.
- Prepare noodles according to package directions, drain and toss with butter. 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, about 8-10 minutes.
- Stir in mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through.
- Season with salt and pepper.
- Serve over noodles.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.