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  2. stroganoff recipe

Meatball Stroganoff

Transform beef mince into a comforting, Russian-style meatball stew with mushrooms, paprika and soured cream. - by Constant Commerce
  • 08 Feb 2016
Meatball Stroganoff
Cook: 45 Minutes - easy - Serves 4 - nut-free - egg-free
Proudly supported by

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

Ingredients

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

Method

  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.
  • stroganoff recipe
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