Beef Meatball Stroganoff

BEEF MEATBALL STROGANOFF

INGREDIENTS:

15 ounces of lean ground beef

1 teaspoon of vegetable oil

1 1/2 minced medium onions

1 tablespoon dijon mustard

2 medium thinly sliced onions 

3/4 cup beef broth

2 teaspoons rinsed, drained well chopped capers

1/4 salt

1/2 black pepper

2 teaspoons cornstarch, dissolved in  one tablespoon cold water

1/2 teaspoon dried tarragon

1/4 cup sour cream

METHOD:

Combine beef, minced onions, capers, mustard, salt and 1/4 black pepper teaspoon in a bowl, from into twelve equal meatballs and set aside.

In medium nonstick skillet, heat vegetable oil , add sliced onions.

Cook over medium-heat, stirring frequently about 6 - 9 minutes or longer until onions are golden browned. 

Remove onion from the skillet and set aside.

Cook meatballs over medium-heat in the same skillet, turning as you needed until they browned well on all sides.

Add beef  broth and sliced onions , bring liquid to a boil.

Reduce heat to low-heat, stir in dissolved cornstarch. Simmer and stirring gently until the liquid is thickened slightly.  Cover the skillet, simmer stirring occasionally about 12-15 minutes until meatballs are cooked well. 

Remove meatball mixture from heat, with wire whisk gently stir in sour cream, tarragon and remaining black pepper. ( 1/4 teaspoon ) 

Divide among four plates and serve warm. 

4 Servings

Add noodles if desired.