Meatball Stroganoff

By gmbeckett

Ingredients

• 1 lb (454 g) lean ground beef
• 1/4 cup (60 mL) fresh bread crumbs
• 1 egg
• 2 tsp (10 mL) Worcestershire sauce
• 1 clove garlic, minced
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 3 cups (750 mL) sliced mushrooms
• 1 tsp (5 mL) dried thyme
• 1/2 cup (125 mL) sodium-reduced beef stock
• 1 tbsp (15 mL) Dijon mustard
• 1/3 cup (75 mL) light sour cream
• 2 tsp (10 mL) cornstarch

Preparation

Step 1

In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Roll by rounded 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes.

Meanwhile, in large skillet, heat oil over medium heat; fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.

Stir in stock and mustard; bring to boil. Reduce heat and simmer for 5 minutes.

In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch; whisk into sauce. Return meatballs to pan; simmer until sauce is thickened, about 2 minutes.