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Lunch / Dinner

Meatball Stroganoff

Stroganoff is perfect hearty fare. But this variation on the classic Russian stew, with outta-this-world Mini Bacon Meatballs, doesn’t require a long simmer. It’s super special and quick to make, and with the rich, creamy sauce, it’s soon to be a new favorite.


4 servings

Total Time

35 minutes

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Test Kitchen Tip

You can even make the meatballs ahead and freeze them. Just be sure to allow an additional five minutes of cooking time if you’re using frozen meatballs.


Sauté mushrooms in 1 Tbsp. oil in a nonstick skillet over medium-high heat until browned, about 5 minutes; transfer to a plate.

Sauté onions, paprika, and cayenne in remaining 1 Tbsp. oil in same skillet until onions are soft, about 5 minutes.

Meanwhile, cook noodles in a pot of boiling salted water according to package directions; drain and toss with butter.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.

Whisk in broth, lemon juice, and mustard; simmer until thick, 810 minutes.

Stir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through; season with salt and pepper. Serve stroganoff over noodles.

Nutritional Facts

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