Meatball Stroganoff

Irmgard's Note:

This is an easy, delicious recipe for weeknight meals. Use one batch of Make-Ahead Meatballs, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 35 precooked meatballs
• 1 tablespoon vegetable oil
• 1 onion , chopped
• 3 cups mushrooms , sliced
• 1 teaspoon dried thyme
• ½ cup beef broth
• 1 tablespoon Dijon mustard
• 1⁄3; cup sour cream
• 2 teaspoons cornstarch

Directions:

1. In a large skillet, heat the oil over medium heat.
2. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
3. Stir in the beef broth and mustard and bring to a boil.
4. Reduce the heat and simmer for 5 minutes.
5. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
6. Whisk into the sauce.
7. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.