Tweet
Just thought I'd post the recipe for the dinner we had tonight. I've made it a number of times before and it's really easy and tasty.
500gm mince (any) (I prefer pork)
1 egg
1 cup breadcrumbs
2 tablespoons tomato paste
salt and pepper
1 tablespoon oil
2 tablespoons butter
2 onions sliced (I actually usually only use 1 fairly large one)
1 teaspoon minced garlic
250gm mushrooms chopped
2 tablespoons plain flour
2 cups chicken or vegetable stock (use stock cubes)
1/4 cup sour cream
2 teaspoons parsley flakes
Combine mince, egg, breadcrumbs, tomato paste and sald and pepper to taste. Form into meatballs. I'm inclined to take the time to make them quite small just big enough that you can pop a whole one in your mouth.
Heat oil & 1 tablespoon butter in a large frying pan and cook meatballs until browned and cooked through. Remove from pan.
In same pan, heat remaining butter and saute onion, garlic and mushrooms until soft. Stir in flour.
Remove from heat and gradually stir in stock. Heat and stir until mixture thickens.
Return meatballs to pan and stir until heated thriough. Stir in sour cream and parsley.
Serve with cooked pasta or rice.
Note: you can use this Stroganoff sauce with practically anything as it's actually made separately. Try it with steak.
500gm mince (any) (I prefer pork)
1 egg
1 cup breadcrumbs
2 tablespoons tomato paste
salt and pepper
1 tablespoon oil
2 tablespoons butter
2 onions sliced (I actually usually only use 1 fairly large one)
1 teaspoon minced garlic
250gm mushrooms chopped
2 tablespoons plain flour
2 cups chicken or vegetable stock (use stock cubes)
1/4 cup sour cream
2 teaspoons parsley flakes
Combine mince, egg, breadcrumbs, tomato paste and sald and pepper to taste. Form into meatballs. I'm inclined to take the time to make them quite small just big enough that you can pop a whole one in your mouth.
Heat oil & 1 tablespoon butter in a large frying pan and cook meatballs until browned and cooked through. Remove from pan.
In same pan, heat remaining butter and saute onion, garlic and mushrooms until soft. Stir in flour.
Remove from heat and gradually stir in stock. Heat and stir until mixture thickens.
Return meatballs to pan and stir until heated thriough. Stir in sour cream and parsley.
Serve with cooked pasta or rice.
Note: you can use this Stroganoff sauce with practically anything as it's actually made separately. Try it with steak.