Ingredients
-
700
-
2
-
2
-
1
-
4
-
3
-
200
-
1 1/2
-
2
-
1/3
-
1/2
-
3/4
-
1/4
-
-
Directions
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’
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Stir in the Sour Cream and Parsley; Season With Salt and Pepper; and Spoon the Meatball Strogonoff Over the Pasta. |
|
6
Done
|
Serve With Warm Crispy Rolls and a Salad. |
