Meatball Stroganoff

1. 1

   In a large skillet, heat the oil over medium heat.

2. 2

   Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.

3. 3

   Stir in the beef broth and mustard and bring to a boil.

4. 4

   Reduce the heat and simmer for 5 minutes.

5. 5

   In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.

6. 6

   Whisk into the sauce.

7. 7

   Add the meatballs and simmer until the sauce is thickened, about 2 minutes.

No additional tips available.