Meatball stroganoff
Serves 4
Easy
Prep:
Cook:
Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream
Skip to ingredients
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- 500g beef mince
- drizzle of oil
- 1 red onionsliced
- 2 garlic clovescrushed
- 200g pack small button mushroomssliced
- 2 tbsp tomato purée
- 1 tbsp sweet paprika
- 1 tbsp plain flour
- 1 beef stock cubemade up to 300ml stock
- 150ml pot soured cream
- small pack parsleychopped
- rice, mashed potato or tagliatelleto serve
Nutrition: per serving
- kcal425
- fat29g
- saturates14g
- carbs10g
- sugars4g
- fibre2g
- protein30g
- salt1g
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.
