Meatball stroganoff

Meatball stroganoff

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(19 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream

Nutrition and extra info

Nutrition: per serving

  • kcal425
  • fat29g
  • saturates14g
  • carbs10g
  • sugars4g
  • fibre2g
  • protein30g
  • salt1g
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  • 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



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp plain flour
  • 1 beef stock cube, made up to 300ml stock
  • 150ml pot soured cream
  • small pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • rice, mashed potato or tagliatelle, to serve


  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.

  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.

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Comments, questions and tips

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Jennifer Lucy
3rd Aug, 2016
Oh wow, this was lovely, and went down extremely well with my friend too (who is very fussy!) The meatballs were great without anything added other than salt and pepper - but I did manage to get some very reasonably priced Aberdeen Angus mince which I'm sure would have helped a lot. I served it with mashed potatoes, and just put the parsley in a bowl as optional (fussy friend again, doesn't like it! :-) I'd like to try this with chicken pieces too, or maybe pork as an alternative.
27th Feb, 2016
Used 50/50 beef and pork mince and added dried herbs and 3 cloves of crushed garlic to the meatballs. Served with wet polenta
7th Jul, 2015
Easy to make and fairly tasty but meatballs needed some herbs or something a bit extra. Also found the tomato puree a little overpowering so would probably only put a quarter of the amount in next time.
14th Feb, 2015
This is one of my new favourites, To make it healthier, I use turkey mince and use Philadelphia extra light instead of sour cream. It also freezes brilliantly.
26th Jan, 2015
Thought this was okay but nothing special. I added garlic and dried mixed herbs to the meatball mixture.
22nd Jan, 2015
⭐️⭐️⭐️⭐️⭐️ Oops forgot to rate!
22nd Jan, 2015
Made this for the first time tonight but it definately won't be the last! The sauce tastes amazing, lovely and creamy, the meatballs not so much so. They were quite bland and I would probably add some onions and herbs and maybe do half mince half sausage meat if I make them again. To be honest the mushroom sauce was so tasty I will probably just do that and not bother with the meatballs next time. I served mine with rice but the kids wanted pasta!
spindoctor's picture
22nd Jan, 2015
I made this when I was looking for a recipe to use up a pot of soured cream I had in the fridge. It was the best stroganoff I have eaten. I made it on the Monday and left it in the fridge a day and heated it up on the Tuesday. Like all dishes of this nature and stews etc its always better having had a day in the fridge to really develop the flavors.
Frantic Flapjack
11th Nov, 2014
Highly recommend this one. Easy to do and the sauce was lovely. I put a splash of Worcester sauce with the mince before making into meatballs. Served with mashed carrot and potato. Great for a wet winter's evening!
6th Nov, 2014
Really great recipe. Was easy and quick to make and made a nice change. I think I will make this as a regular meal.


8th Nov, 2017
Sauce was lovely meatballs were not, they were too dense.
14th Feb, 2015
This is one of my new favourites. To make it healthier, I use turkey mince and use Philadelphia extra light instead of the sour cream. It also freezes brilliantly,