This is a really tasty version of the classic stroganoff. Boast tender meatballs, caramelized onions, and toasty mushrooms hanging out in a succulent cream paprika gravy. Enjoy it served with Creamed Potatoes, or fries.
INGREDIENTS Serves 4
500g mince beef
250g chestnut mushrooms, quartered
2 tablespoons sunflower oil
1 large onion finely chopped
1 tablespoon paprika
1 clove of garlic, crushed
300ml single cream
Salt and Black Pepper
a small handful of finely chopped chives to garnish
METHOD
Roll the beef mince into roughly 2cm balls, to make approximately 30 to 32 mini meatballs.
Heat a dry frying pan over a high heat and, once hot, add the mushrooms and stir-fry without any oil until all their liquid has been released and then evaporated.
Once the pan is dry again, drizzle in the oil, add the garlic and onion and cook until softened and translucent. Add the meatballs, then gently shake the pan to avoid breaking or crushing them.
Add the paprika, and a generous amount of salt and pepper, then pour over the cream. Cook, without stirring, for 1 minute, then very gently stir to mix the spices evenly into the sauce.
Reduce the heat, cover the pan with a lid and cook over a medium to low heat for 10 to 15 minutes, gently shaking the lidded pan occasionally to prevent the meatballs from sticking to the bottom.
Check the seasoning and add more, to taste, if required. Scatter with the chopped chives.
Serve with crispy skinny fries, mashed potatoes, or tagliatelle.
Original Recipe Sabrina Ghayour
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