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Bread onion mustard ground allspice salt pepper nutmeg lean ground beef vegetable oil mushrooms thyme flour beef broth light sour cream egg noodles
Viewed: 55 - Published at: 3 years agoIngredients
- 14 cup dry bread, crumbs
- 1 small onion, grated
- 1 tablespoon Dijon mustard
- 14 teaspoon ground allspice
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 pinch nutmeg
- 1 lb lean ground beef
- 1 tablespoon vegetable oil
- 6 cups mushrooms, sliced (about 1lb)
- 12 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 12 cups sodium-reduced beef broth
- 12 cup light sour cream
- 4 cups cooked egg noodles
Method
- In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef.
- Roll by 1 tablespoons into balls.
- In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160F, 6-9 minutes.
- Transfer to plate.
- In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
- Sprinkle with flour; cook, stirring, until absorbed.
- Stir in broth and sour cream; cook, stirring, for 1 minutes.
- Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes.
- Serve with noodles.
