Makes 6 servings. Difficulty
1-1/2 pounds ground beef 1 small onion, finely chopped 1 egg, lightly beaten 1 teaspoon dried thyme 1 teaspoon salt 1/4 teaspoon ground black pepper 1 Tablespoon olive oil 1 garlic clove, minced 2/3 cup dry white wine 1-1/2 cups mushrooms, sliced 1 teaspoon paprika 2 cups gf beef broth 1/2 cup sour cream 2 teaspoons cornstarch (optional) 2 Tablespoons cold water (optional)
In a large bowl, mix together ground beef, onions, egg, thyme, salt and pepper. Form into 1" diameter balls.
Heat olive oil in a large pan over medium heat. Add garlic to pan and sauté for 30 seconds or until fragrant. Add meatballs and brown on all sides.
Remove meatballs from pan and pour off fat. Add 2/3 cup white wine - scraping up browned bits on bottom of pan. Reduce mixture by 1/2.
Add mushrooms to pan and sprinkle with paprika. Sauté for 2 minutes. Add beef broth and return meatballs to pan. Simmer for 5 minutes.
Remove pan from heat and whisk in sour cream. If mixture seems too thin, whisk together cornstarch and water in a small bowl, then add to stroganoff mixture. Simmer gently for a few minutes to thicken. Adjust seasonings to taste with salt and freshly ground black pepper.