Meatball stroganoff

• beef mince↗500g g
• drizzle of oil
• red onion↗1

  sliced

• garlic cloves↗2

  crushed

• pack small button mushrooms↗200g g

  sliced

• tomato purée↗2 tbsp tbsp
• sweet paprika↗1 tbsp tbsp
• plain flour↗1 tbsp tbsp
• beef stock cube↗1

  made up to 300ml stock

• pot soured cream150ml ml
• small pack parsley↗

  chopped

• rice, mashed potato or tagliatelle↗

  to serve

Step-by-step instructions

1. 1

   Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.

2. 2

   Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.