Meatball Stroganoff

Ingredients (serves 4)

• 700g beef mince
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 3 teaspoons ground paprika
• 200g button mushrooms, halved
• 1 1/2 tablespoons tomato paste
• 2 teaspoons dijon mustard
• 1/3 cup white wine
• 1/2 cup beef stock
• 3/4 cup sour cream
• 1/4 cup flat-leaf parsley leaves, roughly chopped
• cooked fettucine pasta, to serve

Method

1. Roll tablespoons of mince into balls. Sprinkle flour on a plate and season with salt and pepper. Roll meatballs in flour to coat, shaking off excess.
2. Heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Cook meatballs, in batches, turning often, for 2 to 3 minutes or until golden. Transfer to a plate.
3. Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, paprika and mushrooms. Cook for 3 minutes or until mushrooms are tender. Combine tomato paste, mustard, wine and stock in a jug. Stir into mushroom mixture. Return meatballs to pan. Simmer, uncovered, for 5 minutes or until meatballs are cooked through.
4. Stir in sour cream and parsley. Season with salt and pepper. Spoon stroganoff over pasta and serve.