Meatball Stroganoff

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 700 g ground beef (for americans) or 700 g beef mince (for australians)
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 onion, 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 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
• 6 serve with warm crispy rolls and a salad.