This meatball and mushroom stroganoff recipe appeared in this month's Sainsbury's magazine, along with a lot of other delicious looking recipes...I'm currently working my way through making quite a few of them! As I post this recipe, it's not on the Sainsbury's recipe website.
The original recipe is from Sabrina Ghayour's Persiana Everyday recipe book.
We really enjoy stroganoff recipes...there's another 4 on here just now! We also really love meatball recipes...this one makes 10!!!! So combining stroganoff with meatballs was always going to be worth a try, and this one didn't disappoint.
David and I almost said at the same time 'the meatballs are really beefy'!! There's nothing added to the mince, it's literally rolled into mini meatballs. The stroganoff sauce is absolutely delicious, rich and full of flavour.
We've enjoyed it with crispy skinny fries...as can be seen from the photos...and also tagliatelle. I made the full recipe and we had half of it with fries the first night and then had it with the pasta and the leftovers the next day for lunch. I'll definitely be making it again to have with mashed potatoes!!
Tips
- Get ahead - the mince can be rolled into meatballs the day before and kept in the fridge.
- Serve with crispy skinny fries, mashed potatoes or tagliatelle.
- This meatball and mushroom stroganoff is easily adapted if you’re cooking for less or more people.
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How to make this Meatball and Mushroom Stroganoff
Ingredients
- 500g beef mince (see Tips)
- 250g chestnut mushrooms, quartered
- 2 tbsp vegetable, olive or garlic oil
- 1 large onion, finely chopped
- 1 tbsp paprika
- 1 heaped tsp garlic granules
- salt and freshly ground black pepper
- 300ml single cream (I use Elmlea to reduce the calories!)
- a small handful of finely chopped chives, to garnish (optional)
To serve:
- crispy skinny fries, mashed potatoes or tagliatelle
Instructions
- Roll the beef mince into roughly 2cm balls, to make approximately 30 to 32 mini meatballs (these can be prepped the day before and chilled).
- 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 (around 6 to 7 minutes).
- Once the pan is dry again, drizzle in the oil, add the onion and cook until softened and translucent (around 3 minutes). Add the meatballs, then gently shake the pan to avoid breaking or crushing them. Add the paprika, garlic granules 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 (if using). Serve with crispy skinny fries, mashed potatoes, or tagliatelle…nothing else needed!
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Meatball and Mushroom Stroganoff
Equipment
Ingredients
- 500 g (1.1 lb) beef mince (see Notes)
- 250 g (8.8 oz) chestnut mushrooms quartered
- 2 tbsp vegetable olive or garlic oil
- 1 large onion finely chopped
- 1 tbsp paprika
- 1 heaped tsp garlic granules
- salt and freshly ground black pepper
- 300 ml (1 ⅓ cups) single cream (I use Elmlea to reduce the calories!)
- a small handful of finely chopped chives to garnish (optional)
To serve:
- crispy skinny fries, mashed potatoes or tagliatelle
Instructions
- Roll the beef mince into roughly 2cm balls, to make approximately 30 to 32 mini meatballs (these can be prepped the day before and chilled).
- 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 (around 6 to 7 minutes).
- Once the pan is dry again, drizzle in the oil, add the onion and cook until softened and translucent (around 3 minutes). Add the meatballs, then gently shake the pan to avoid breaking or crushing them. Add the paprika, garlic granules 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 (if using). Serve with crispy skinny fries, mashed potatoes, or tagliatelle…nothing else needed!
Notes
- Get ahead - the mince can be rolled into meatballs the day before and kept in the fridge.
- Serve with crispy skinny fries, mashed potatoes or tagliatelle.
- This meatball and mushroom stroganoff is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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