Meatball Stroganoff

Meatball Stroganoff
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700 g ground beef (for Americans) or 700 g beef mince ( for Australians)
2 tablespoons plain flour
2 tablespoons olive oil
1 onions, halved, thinly sliced
4 garlic cloves, crushed
3 teaspoons ground paprika
200 g button mushrooms, halved
1 1/2 tablespoons tomato paste
2 teaspoons Dijon mustard
1/3 cup white wine
1/2 cup beef stock
3/4 cup sour cream
1/4 cup flat leaf parsley, roughly chopped
cooked fettuccine, to serve
salt, to taste
fresh ground black pepper, to taste

Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
Serve with warm crispy rolls and a salad.

Servings: 4

Time preparation: 10 min.

Time total: 25 min.

User Review
4.9 (850 votes)

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