Meatball Stroganoff

Meatball Stroganoff

• 1 pound store-bought gluten free meatballs or stew beef
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• Salt & Pepper
• 1/2 pound fresh button mushrooms, thinly sliced
• 1/2 cup dry sherry (or other dry red wine)
• 2 cups chicken stock
• 2 tablespoons butter, softened
• 2 tablespoons gluten free all-purpose flour
• 2 tablespoons chopped fresh dill
• 1/2 cup sour cream
• Cooked gluten free noodles

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs or stew beef and cook, shaking and turning, until well browned, about 5 minutes. Don't crowd the pan; work in batches, if necessary. Transfer to paper towels to drain. Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan and add the onion. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until the liquid they give off has evaporated, 7 to 10 minutes. Season with salt and pepper. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated.
2. Pour in the stock and bring to a boil.
3. Combine the butter with the flour in a small bowl until it forms a smooth paste. Stir a small amount of liquid from the skillet into the flour/butter mixture, and then add it slowly into the skillet, whisking until teh sauce is smooth. Add the meatballs, stir in the dill, and sour cream, season with salt and pepper to taste, and simmer over low heat until the meatballs are just heated through.