- 4 Servings
- Capable cooks
Traditional stroganoff is given a budget-friendly makeover in this tasty meatball version.
Ingredients
- 500g beef mince
- 1/2 brown onion, grated
- 1 tablespoon worcestershire sauce
- 1/2 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 1/2 brown onion, chopped
- 100g middle bacon, chopped
- 400g cup mushrooms, sliced
- 1 teaspoon sweet paprika
- 2 tablespoons tomato paste
- 1 cup Massel beef stock
- 1/4 cup sour cream
- Chives, to serve
- fettuccine, to serve
Method
- Step 1Combine beef mince, grated brown onion, worcestershire sauce and fresh breadcrumbs in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 20 minutes.
- Step 2Heat olive oil in a frying pan over medium heat. Cook meatballs, turning, for 4 to 5 minutes or until browned. Transfer to a plate. Cover, keep warm. Add chopped brown onion and middle bacon to pan. Cook for 3 minutes or until onion is soft. Add cup mushrooms. Cook for 5 minutes. Stir in sweet paprika, tomato paste and beef stock. Bring to the boil.
- Step 3Reduce heat to medium. Return meatballs to pan. Simmer for 10 minutes or until meatballs are cooked. Remove from heat. Stir in sour cream. Season with pepper. Sprinkle with chives. Serve with fettuccine.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
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