Meatball Stroganoff

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: 25 mins
• 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.