Meatball stroganoff

Meatball stroganoff

  • Rating: 5 out of 5.46 ratings
    Rate
    loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal425
fat29g
saturates14g
carbs10g
sugars4g
fibre2g
protein30g
salt1g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2014

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.46 ratings

Sponsored content