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MEATBALL STROGANOFF

MEATBALL STROGANOFF

Comfort dishes are always in fashion and this dish is no exception! Hearty, creamy and, of course meaty. The secret to nice meatballs, soft and tender is to simmer them for a good long time. Most people just cook them and serve, but believe me when I say that time is the best method. Give it a go!

Here's what you'll need

  • 250g ground beef
  • 250g ground pork
  • 1 tbsp ground mustard
  • 1 tbsp worchestershire sauce
  • 1 tbsp garlic powder
  • ½ tsp nutmeg
  • ¼ cup bread crumbs
  • 1 egg
  • ½ tbsp fennel seeds (crushed slightly in a pestle and mortar)
  • 1 small onion (finely chopped)
  • 1 small leek stock (finely chopped)
  • 3 cloves garlic (finely chopped)
  • ½ cup white wine
  • 250g mushrooms (sliced)
  • 1 cup chicken stock
  • ¼ cup cream
  • 2 or 3 bay leaves
  • 1 tbsp horseradish
  • salt and pepper to taste
  1. in a bowl, mix the beef, pork, mustard, worchestershire sauce, garlic powder, nutmeg, bread crumbs, fennel and egg until just mixed

  2. roll the mixture into small balls, pop onto a baking tray, season with salt and pepper and bake in a preheated 375° oven for 20 minutes or until browned

  3. MEATBALL STROGANOFF

  4. in the meantime, you can make your sauce

  5. start by sweating the onions, leeks and garlic until softened and cooked (about 6 to 8 minutes)

  6. the mushroom and cook off another 7 or 8 minutes until the mushrooms are cooked and have released their moisture

  7. sprinkle in the flour and cook for a few minutes

  8. pour in the wine and chicken stock and simmer until reduced by about half and thickened slightly

  9. pop the meatballs into the liquid, cover and simmer on low heat for 2 hours (checking and stirring a few times) and uncovering for the last half hour

  10. now stir in the horseradish and cream and simmer 5 or 10 minutes until reduced and thick

  11. serve it up with mashed or noodles!

  12. CMEATBALL STROGANOFF

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