Stroganoff with meatballs
A delicious stroganoff with meatballs
A delicious stroganoff with a ground meat twist. Super tasty, easy, and quick!
Verstegen's updated minced meat mixes are made with 100% natural ingredients. Now even more flavor! The pure taste of this improved recipe is entirely determined by natural ingredients.
Preparation
Mix the ground meat with the egg and Italian Meat Mix. Form into ping-pong-sized balls (approximately 30 grams). Heat half the butter in a sauté pan and brown the meatballs on all sides.
Finely chop the onion and garlic. Dice the red bell peppers, slice the mushrooms, and finely chop the chili pepper. Remove the meatballs from the pan and sauté the onion and garlic in the remaining fat. Add the bell pepper, mushrooms, and chili pepper and cook for 5 minutes. Add the tomato paste and paprika and cook for another minute.
Mix the stock cube with 250 ml of water. Add the stock and cream to the pan and bring to a boil. Add the meatballs and simmer for another 10 minutes.
Heat the remaining half of the butter in a frying pan and fry the potato wedges for 8 to 10 minutes, or until golden brown. Serve with the stroganoff and garnish with coarsely chopped parsley.
Variatietip
Je kunt de aardappels eenvoudig vervangen door pasta of rijst.
Ingredients
- 500 g rundergehakt
- 400 g aardappelpartjes met schil
- 2 rode paprika’s
- 400 g champignons
- 1 runderbouillonblokje
- 200 ml kook- of slagroom
- 1 blikje tomatenpuree à 70 g
- 1 ei
- 1 grote ui
- 2 tenen knoflook
- 1 rode peper
- 2 tl Paprikapoeder
- 1 zakje Mix voor Gehakt – Italiaans
- 3 g verse peterselie
- 50 g boter
