Wednesday, June 22, 2011

Meatballs Stroganoff

Very simple and tasty recipe that I'm sure I'll be seeing again.


1 lb macaroni
1 1/2 lb lean ground beef
2 cloves garlic, crushed
2-3 teaspoon sweet paprika
2 tablespoons oil
1 3/4 ounce butter
1 large onion, thinly sliced
8 ounce small button mushrooms, halved
2 tablespoons tomato paste
2-3 teaspoons Dijon mustard
1/4 cup white wine
1/2 cup beef stock
3/4 cup sour cream
3 tablespoons finely chopped fresh parsley


1. Cook the macaroni in a large pan of rapidly boiling water until al dente. Drain and keep warm.

2. Combine the beef, garlic and some salt and cracked pepper in a bowl. Use your hands to mix well. Roll 2 heaped teaspoons of the meat into balls. Combine the flour, paprika and some freshly ground black pepper on a clean surface or sheet of greaseproof paper. Dust the meatballs in the seasoned flour.

3. Heat the oil and half the butter in a frying pan. When foaming, cook the meatballs over medium heat, in batches, until brown. Remove from the pan and drain on paper towels.

4.Melt the remaining butter in the pan, add the onion and cook until soft. Stir in the mushrooms and cook until the mushrooms are tender. Pour in the combined tomato paste, mustard, wine and stock. Return the meatballs to the pan and gently reheat. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally.Season to taste. Stir in the sour cream through until smooth. Sprinkle with a little parsley and serve with the pasta.

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