How to make Beef Stroganoff

Beef Stroganoff with meatballs?

Mix the minced meat with breadcrumbs, mustard, paprika, egg and parsley, and season with a little salt and pepper. Dig in and use your hands to form the mixture into small meatballs, then cook them for about 3 minutes in a hot frying pan. When they're golden brown, remove them with a spatula but leave the fat in the pan.

Ingredients for Beef Stroganoff with meatballs

Serves 4

  • 500g of minced meat
  • 50g of breadcrumbs
  • 1 tablespoon of mustard
  • 1 egg, beaten
  • A handful of chopped parsley
  • 1 teaspoon of paprika powder
  • 2 red bell peppers, cut into strips
  • 400g of mushrooms, sliced
  • 1 onion, finely diced
  • 1 garlic clove, sliced
  • 1 tablespoon of paprika powder
  • 70g of tomatoe puree
  • 150ml of beef stock
  • 200ml of double cream
  • 300g of rice

Now fry the onion and garlic together until soft (takes about 4 minutes), then add the tomato puree. Stir well before adding the beef stock, cream, pepper and mushrooms. Bring to the boil, then reduce the heat and let everything simmer. Add the meatballs, put a lid on the pan and allow another 10 minutes of cooking time.

Cook your rice while you're waiting, then serve your Stroganoff with a flourish of fresh parsley.