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Meatball Stroganoff

Seriously now, who doesn’t like meatballs?!? A fresh take on the traditional, this stroganoff is simple and delicious. The meatballs are browned first then simmered in the tomato, mushroom and onion sauce so they are moist and full of flavor. Everything is served over your choice of pasta or rice, and a lightly dressed salad or steamed veg helps pull this meal together easily.

Meatball Stroganoff

1 lb. lean ground beef
drizzle of olive oil
1 red onion, sliced
2 garlic cloves crushed
8 oz. small mushrooms, sliced
2 tbs. tomato paste
1 tbs. sweet paprika
1 tbs. all-purpose flour
10 fl. oz. beef stock
5 fl. oz. sour cream
chopped fresh parsley
rice, mashed potatoes or tagliatelle, to serve

Season the beef and shape into walnut-sized meatballs. (Dip your hands in cold water every now and then to keep them from sticking.) Heat the oil in a pan and brown the meatballs on all sides. Scoop them out of the pan and set aside. Add the onions and cook for 4-5 minutes, until softened. Add the garlic and mushrooms, then cook until the mushrooms begin to soften and brown a little. Stir in the tomato paste, paprika, and flour for 1 minute, then add the stock slowly to make a smooth sauce. Return the meatballs to the pan, cover and gently simmer for 15 minutes, or until the meatballs are cooked through. Stir in the sour cream and most of the parsley, then check seasoning. Serve scattered with a little more parsley.

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