To make the garlic butter rice, cook the long grain rice as per the instructions on the box. Melt the butter in a large sauté pan, add the garlic and cook for 1-2 minutes over a medium heat, until golden brown. Add the cooked, drained rice to the pan and stir through with the chopped dill. Set aside until the stroganoff is ready.
Make the meatballs by mixing all the ingredients thoroughly. Shape each meatball slightly smaller than the size of a walnut. Heat the sauté pan with vegetable oil, brown the meatballs evenly, then set aside.
Heat the olive oil in a saucepan, add the onions and garlic and cook over a medium heat for 3-4 minutes to soften, but do not brown. Add the mushrooms and continue to cook for 3 minutes, add the paprika and meatballs to the pan, stir thoroughly and then add the beef stock, Worcestershire sauce, tomato ketchup, and cook for a further 10-15 minutes over a medium heat. Reduce the heat, add the yogurt and cook gently for another minute to heat through.
Serve with the garlic butter rice and garnish with chopped dill.
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