Friday, 3 October 2014

Meatball Stroganoff

Good afternoon,

Today's recipe is one I found in last month's Good Food magazine which is now also up on their website.  The recipe was easy to follow and really tasty, possibly even better than my usual beef stroganoff recipe and it was a nice change to make it with meatballs.  We served it with tagliatelle but it would be just as good with rice or mash.

Meatball Stroganoff

Serves 4


  • 500g beef mince
  • drizzle of oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 200g pack small button mushrooms, sliced
  • 2 tbsp tomato purée
  • 1 tbsp sweet paprika
  • 1 tbsp plain flour
  • 1 beef stock cube, made up to 300ml stock
  • 150ml pot soured cream
  • small pack parsley, chopped
  • rice, mashed potato or tagliatelle, to serve


  1. Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
  2. Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
Recipe from Good Food magazine, October 2014

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