Meatball Stroganoff
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g 5% beef mince
- • 1 tsp garlic granules
- • 1 tsp onion powder
- • 1 tsp paprika
- • 1 tsp dried parsley
- • 1/4 tsp salt
- • 1/4 tsp pepper
- • low-calorie cooking spray
- • 1 medium onion (peeled and diced)
- • 200 g button mushrooms (sliced)
- • 1 tsp Henderson's relish
- • 1 tsp Dijon mustard
- • 400 ml boiling water
- • 1 beef stock cube
- • 165 g lightest cream cheese
- • 10 g fresh parsley (chopped)
- • salt and pepper (to taste)
Preparation Steps
Add the meatball ingredients to a mixing bowl and mix together. Divide the mixture into 12 and shape into 12 meatballs.
Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the meatballs and fry for 4 minutes, until sealed on all sides. Remove to a plate.
Re-spray the pan and add the mushrooms and onions. Fry for 10 minutes, until they are soft and beginning to brown.
Add the stock cube, mustard and Henderson's relish to the boiling water. Pour into the pan and simmer rapidly for 5 minutes. The liquid should have reduced a little and begun to thicken.
Add the meatballs back to the pan and simmer for 15 minutes, until the meatballs are cooked through and sauce has reduced.
Turn off the heat and add the cream cheese, stirring until completely blended. Season to taste with salt and pepper.
Sprinkle with parsley and serve with your choice of accompaniment.