Meatball Stroganoff
photo by limeandspoontt
- 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
- 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.
- 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.
- 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.
- 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.
- Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
- Serve with warm crispy rolls and a salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 6 more reviews
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!