Meatball Stroganoff

Submitted by bluemoon downunder

"A simple to make - great midweek night recipe - and one that can be frozen for even busier weeknights! Adapted from a scrumptious recipe I found in the June 2006 issue of the Australian magazine 'super food ideas'."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 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 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

directions

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.

Reviews

[stephanie s.]

Simple, quick, and very tasty. I added more tomato paste, used hungarian paprika, and more onion/shallots. The mustard and wine made the dish.

 

[boat_girl]

This was very good. I had to change some ingredients and substitute for what we had on hand but turned out great - now if I try it with the right ingredients would probably be even better:)

 

[Adria82]

This was very good with some alterations. First, I seasoned the ground beef with onion powder, garlic powder, salt, pepper, and paprika before forming meatballs and browning them. Second, I served this over egg noodles. Next time I will add some crushed red pepper to the sauce mixture. Thanks for sharing!

 

[Theodwyn]

Yum! wonderful flavor, thick and creamy sauce. I used tofuti sour cream and ground bison since that was what I had around :-). I also used baby portabello mushrooms because they're supposed to be more flavorful than buttons. Definitely will make again!

 

[Lindas Busy Kitchen]

Yummy tasting meatballs, and we really loved the sauce! I served the meatballs and sauce over whole wheat noodles. I used Fat Free sour cream, and Chardonnay for the wine. Very very good! Thanks for sharing this with us BlueMoon! Made for Zaar Stars Tag Game. Linda