Rich and flavourful meatball stroganoff in 30 minutes,this is the perfect weeknight dinner. Mushrooms and meatballs bathed in acomforting creamy sauce and it's all made in one pan.
For best results, always weigh ingredients where a weight is provided
Equipment
Large skillet or frypan
wooden / bamboo spatula
Instructions
In a medium bowl, mix together both minces, bread crumbs, egg and salt then roll into 24 balls (split into 2 disks, cut each into 6, then 12).
Heat 1 tablespoon oil then cook the meatballs, in two batches over medium-high heat, just until browned on the outside. Set aside.
Add the onion and mushrooms to the pan with a little more oil if needed. Cook for 5-6 minutes, until softened and the moisture released has evaporated. Let the mushroom caramelise a little. .
Add the butter, garlic, mustard powder and paprika. Cook, stirring for one minute.
Add the flour and cook, stirring for 1 minute.
Combine the beef stock, water and soy sauce in a small jug, then slowly add it, while stirring.
Return the meatballs to the pan and bring to a simmer. If the sauce gets too thick, just add a little water to loosen it.
Add the sour cream and cracked pepper and let it simmer for 5 minutes.
Taste and season with salt if needed.
Serve over al dente pasta with dill and or parsley.
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Notes
I use an Australian 20ml tablespoon
You can use a combination of beef and pork mince like I have here or use all beef, all pork or even try lamb, turkey or chicken. This recipe also works with pre-made or frozen meatballs.
Most mushroom types will work in this recipe though I'd steer away from shitake mushrooms or anything that doesn't have a meaty texture.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.