19 July, 2015
Beef Stroganoff Balls
Beef Stroganoff Balls
Serves: 4
Ingredients:
- 500g lean beef mince
- 1 cup stuffing mix (or breadcrumbs)
- 1 egg
- 8 mushrooms
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1 beef stock cube
- 300ml sour cream
- 1 tablespoon plain flour
- 250g penne pasta
Method:
- Using your food processor place all the mushrooms and blend until you have something resembling mushroom breadcrumbs.
- In a large mixing bowl add in the mince, mushroom crumbs, stuffing mix, egg, paprika and celery salt. Use your hands to blend the mixture very well ensure all ingredients are well combined.
- Dampen your palms and roll tablespoons full of the mixture into balls. Repeat until all the mixture is gone.
- Heat the rice bran oil in a large frying pan. Once hot add in the meatballs and cook for about 10 minutes constantly shaking the pans to ensure the balls get browned all over.
- Add in ½ cup of water, the beef stock cube and the sour cream to the frying pan. Stir well until all the sour cream becomes a sauce, simmer for a further 5 minutes.
- Using a fork or whisk stir in the plain flour into 1 tablespoon of water to make a paste and then evenly stir into sauce and combine well.
- Leave the sauce to softly simmer and thicken on a very low heat while you cook the pasta as per the instructions on the packet.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 2 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.