Cheats “sort of” Strog.
We are in the process of running down our freezer in preparation for 3 weeks away. (while we are away, I will unplug the freezer and let it completely defrost, then give it a good clean out in the new year)
I have been trying to mix the contents of the freezer around a little, so we don’t end up with sausages for 7 days straight 🙂 We had a fair bit of mince left in the freezer and I was looking something a bit “different” to do.
I came up with the idea of a Beef Stroganoff type dish with little meatballs – but not a “Swedish Meatball – Ikea” dish.
Obviously, by the look of this plate, it was a hit ?
So without further ado.. here is my recipe for
“Stoganoff Meatballs”
In a bowl combine Mince, Herbs, salt, pepper and ½ the tomato paste.
Mix very well until combined. (I use my hands)
Using a teaspoon, scoop out heaped spoonful’s and roll them into balls.
( I make mine about the size of a large marble)
Place the meatballs in the fridge to firm up.
In a non-stick pan heat a tablespoon of oil and sauté one large onion and a garlic clove (or 3 if you love garlic like we do) until just starting to caramelise. (You don’t want too much colour on them or your sauce could be a little bitter)
Remove the cooked onions and place aside.
In the same pan, add the pre-prepared meatballs and gently fry until cooked almost through. (Drain any excess oil as the mince renders it out.)
When the meatballs are cooked, remove them from the pan and put aside with the onions.
At this stage, put a pot of salted water on to boil and cook whatever pasta takes your fancy (we had some curly fettucine noodles in the pantry)
Still in the same pan, add 2 sliced mushrooms and sauté until softened and golden.
Turn the heat down to medium and add ¼ cup of Worcestershire sauce, one beef stock cube and the other 1/2 of the tomato paste.
Stir gently until the sauce comes to the boil.
Make sure you scrape all the lovely tasty bits off the bottom of the pan.
Add in ½ cup of sour cream and ¼ cup grated parmesan cheese. Stir to combine and melts.
Return the onions and meatballs to the sauce and simmer until everything is heated through.
Finally stir through the cooked pasta.
Serve onto plates, sprinkle over some chopped parsley and a few shavings of parmesan.
Enjoy!!
Ingredients
Directions
In a bowl combine Mince, Herbs, salt, pepper and ½ the tomato paste.
Mix very well until combined. (I use my hands)
Using a teaspoon, scoop out heaped spoonful’s and roll them into balls.
( I make mine about the size of a large marble)
Place the meatballs in the fridge to firm up.
In a non-stick pan heat a tablespoon of oil and sauté one large onion and a garlic clove (or 3 if you love garlic like we do) until just starting to caramelise. (You don’t want too much colour on them or your sauce could be a little bitter)
Remove the cooked onions and place aside.
In the same pan, add the pre-prepared meatballs and gently fry until cooked almost through. (Drain any excess oil as the mince renders it out.)
When the meatballs are cooked, remove them from the pan and put aside with the onions.
At this stage, put a pot of salted water on to boil and cook whatever pasta takes your fancy (we had some curly fettucine noodles in the pantry)
Still in the same pan, add 2 sliced mushrooms and sauté until softened and golden.
Turn the heat down to medium and add ¼ cup of Worcestershire sauce, one beef stock cube and the other 1/2 of the tomato paste.
Stir gently until the sauce comes to the boil.
Make sure you scrape all the lovely tasty bits off the bottom of the pan.
Add in ½ cup of sour cream and ¼ cup grated parmesan cheese. Stir to combine and melts.
Return the onions and meatballs to the sauce and simmer until everything is heated through.
Finally stir through the cooked pasta.
Serve onto plates, sprinkle over some chopped parsley and a few shavings of parmesan.
Enjoy!!
OMG yummmm. That looks so good.