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Recipe

Stroganoff meatballs

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Stroganoff meatballs
  • 2 tablespoon vegetable oil
  • 400 gram tray ready-made meatballs
  • 500 gram large field mushrooms, sliced
  • 2 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 1/4 cup sour cream
  • 1 teaspoon cornflour
  • 375 gram packet, cooked fettuccine
  • shaved parmesan, chopped parsley to serve

Method

Stroganoff meatballs
  • 1
    Heat half oil in a large frying pan on medium. Cook meatballs 4-5 minutes, turning until well browned. Transfer to a plate.
  • 2
    Heat remaining oil in pan. Sauté mushrooms and garlic 8-10 minutes, stirring, until tender and golden. Mix in tomato paste and cook 1 minute. Add stock and bring to the boil.
  • 3
    In a small bowl, combine sour cream and cornflour. Stir into sauce with meatballs. Simmer 3-4 minutes. Spoon onto a bed of fettuccine.
  • 4
    Sprinkle with parmesan and parsley to serve.

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