500 g beef mince
Drizzle of oil
1 red onion, sliced
2 garlic cloves, crushed
200 g pack small button mushrooms, sliced
2 tbsp tomato purée
1 tbsp sweet paprika
1 tbsp plain flour
1 beef stock cube, made up to 300 ml stock
150 ml pot sour cream
1 small bunch parsley, chopped
Rice, mashed potato or tagliatelle, to serve
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.
- 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.