Meatball stroganoff

A family friendly take on the Russian classic, with hearty meatballs taking the centre stage. This dish works equally well with pasta or rice.

  • 250g minced beef
  • 4 spring onions finely shredded
  • 150g mushrooms sliced
  • 1/2 white onion
  • 80ml Sour cream
  • Beef stock ½ cube and 150ml water
  • 1tbsp tomato puree
  • 1tsp mustard powder
  • 1tsp hot hungarian paprika
  • Orzo pasta
  • Small bunch of parsley chopped
  1. Cut the spring onions lengthways then crossways to finely shred and add to the minced meat. Season well and mix together with your hands. Form into 1″ or walnut sized balls
  2. Fry off the meatballs in a little oil making sure not to crowd the pan until they are brown allover – set aside
  3. Add the onion to the pan and cook for a few minutes to soften
  4. Add the garlic and the mushrooms and fry for 5-6 minutes to give the mushrooms some colour
  5. Stir in the tomato puree, paprika and mustard powder and combine with the mushroom mixture
  6. Add the stock a little at a time to make a smooth sauce.
  7. Return the meatballs to the mixture and simmer gently for 15 minutes until they are cooked through.
  8. Add the pasta to a large pan of salted water and simmer for 6-8 minutes until just cooked. Drain and rinse with a little boiled water.
  9. Stir the soured cream through the sauce and bring briefly back to the boil
  10. Serve together with pasta and sprinkled with parsley