Skip the steak and make your next ‘strog’ with meatballs. Simmered in a traditional sour cream sauce, these flavour-packed morsels will have everyone coming back for seconds.
Ingredients
- 500g beef mince
- 3 cloves garlic, crushed
- 1 tsp sweet paprika
- 1 cup fresh breadcrumbs
- 1 egg
- 300g sour cream
- 2 tbsp olive oil
- 1 brown onion, diced
- 30g butter
- 300g button mushrooms, sliced
- 1 tbsp plain flour
- 1 tbsp tomato paste
- 1.5 cups (375ml) Massel* Liquid Stock Chicken Style
- 1 tsp Dijon mustard
- pasta, to serve
*Massel is recommended by Australia's Best Recipes
Method
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Step 1In a large bowl, combine mince, 1 crushed clove garlic (reserve 2 cloves), paprika, breadcrumbs, egg and 1 tbsp sour cream (reserve remainder). Season well with salt and pepper, then use your hands to combine thoroughly. Roll into small balls.
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Step 2Heat 1 tbsp oil in a large pan and brown meatballs on all sides. Remove and set aside.
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Step 3Drain off any excess fat from the pan, then add remaining tablespoon of oil. Cook onion and remaining 2 cloves of garlic for 2 minutes until starting to soften. Add butter and mushrooms and cook for 4 minutes. Add flour and tomato paste and stir well for 1 minute. Pour in chicken stock, then whisk in reserved sour cream and mustard. Return meatballs to pan and coat well in sauce. Check for seasoning and add salt and pepper if necessary. Simmer for 5 minutes until meatballs are cooked through.
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Step 4Serve with tagliatelle or pappardelle.
Recipe Notes
Fresh breadcrumbs made using stale bread are best for this but you can use regular store-bought dry breadcrumbs as well.
Recipe and photo by Greer Worsley.
Recipe Reviews (3)
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