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Categories:Viewed: 114 - Published at: 4 years ago
Ingredients
- 35 precooked meatballs
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cups mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1/3 cup sour cream
- 2 teaspoons cornstarch
Method
- In a large skillet, heat the oil over medium heat.
- Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
- Stir in the beef broth and mustard and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
- Whisk into the sauce.
- Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
