Meatball stroganoff
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 500g beef mince
- drizzle of oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 200g pack small button mushrooms, sliced
- 2 tbsp tomato purée
- 1 tbsp sweet paprika
- 1 tbsp plain flour
- 1 beef stock cube, made up to 300ml stock
- 150ml pot soured cream
- small pack parsley, chopped
- rice, mashed potato or tagliatelle, to serve
Method
- STEP 1
Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
- STEP 2
Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
