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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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'. Ingredients:
700 g ground beef (for americans) or 700 g beef mince (for australians) |
2 tablespoons plain flour |
2 tablespoons olive oil |
1 onion, halved, thinly sliced |
4 garlic cloves, crushed |
3 teaspoons ground paprika |
200 g button mushrooms, halved |
1 1/2 tablespoons tomato paste |
2 teaspoons dijon mustard |
1/3 cup white wine |
1/2 cup beef stock |
3/4 cup sour cream |
1/4 cup flat leaf parsley, roughly chopped |
cooked fettuccine, to serve |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. 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. 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. 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. 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. Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
6. Serve with warm crispy rolls and a salad.
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