Meatball Stroganoff

This makes a nice meal with just a pound of beef that could feed two with plenty of leftovers or 4 with a good side.  The sauce is rich and delicious.

For the meatballs

1#ground beef

1 c. bread crumbs

1 egg

Mix these ingredients together.  Form into meatballs, place on a baking sheet and bake at 350 degrees for 25 minutes.  If you put a silicon pat, aluminum foil or parchment paper on your baking sheet you will have very little clean up for this part. While the meatballs are baking make the sauce.

1/2 c. diced onion

2 c. sliced mushrooms

1 T. olive oil

1/2 t. paprika

1/4 c. white wine

2 T. flour

juice from 1/2 lemon

2 c. vegetable broth

2 T. stone ground mustard

1/2 c. sour cream

1 T. dill

2 T. parsley

 Heat the oil in a large deep frying pan.  Add onion and mushrooms and cook for 10 minutes.  Stir in the flour.  Add in the wine and let simmer until it reduces. Add broth, lemon juice and mustard.  Simmer for about 10 minutes, until it thickens and reduces.  Stir in the dill and sour cream.   Then stir in the cooked meatballs.  Sprinkle with parsley.

Cook about 2 c. dry egg noodles in boiling water for about 10 minutes.  Drain.

Serve the meatballs and sauce over the egg noodles.