Meatball and Mushroom Stroganoff


Meatball and Mushroom Stroganoff

  • 10 minutes
  • 35 minutes
  • 4 serves


2 tbsp olive or rapeseed oil
2 onions, sliced
200g mushrooms, such as chestnut or shitake
2 cloves garlic, finely chopped
1 tsp fresh thyme leaves, roughly chopped
1/2 tsp sweet paprika
395g pack Scan Swedish Meatballs
200ml chicken stock
100g crème fraîche (about 4 generous tbsp)
1 tsp dijon mustard
small bunch parsley, roughly chopped
To Serve Rice or pasta. Gherkins or capers, Pickled Red onions, optional


Heat 1 tbsp of the oil in a large frying pan and gently cook the onions over a low heat for about 10 minutes, until golden and soft.

Meanwhile, in a separate frying pan, heat the remaining oil and fry the mushrooms in batches. Set aside.

Tip in the meatballs into the onion pan and fry for about 5-7 minutes, until golden. Add the garlic, thyme and paprika cook for another couple of minutes.

Add the stock and crème fraîche and simmer for about 10 minutes, until thickened. Stir through the dijon mustard and add the mushrooms.

Season to taste before sprinkling with chopped parsley.

Serve with rice or pasta as well as some pickled red onions, gherkins or capers.

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