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Meatball and Mushroom Stroganoff

Prep Time 15 mins
Cook Time 25 mins
Course Main, Main Course
Cuisine Russian
Servings 4 people


  • 500g beef mince (see Notes)
  • 250g chestnut mushrooms quartered
  • 2 tbsp vegetable olive or garlic oil
  • 1 large onion finely chopped
  • 1 tbsp paprika
  • salt and freshly ground black pepper
  • 1 heaped tsp garlic granules
  • 300ml single cream (I use Elmlea to reduce the calories!)
  • a small handful of finely chopped chives to garnish (optional)

To serve:


  • 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!


  • 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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Keyword beef mince, chestnut mushrooms, Elmlea, paprika, Persiana Everyday, Sabrina Ghayour, single cream