Beef meatball stroganoff with rice recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 853 calories / serving
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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.

See more Beef recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the garlic butter rice

  • 340g (12oz) long grain rice
  • 45g (1½oz) unsalted butter
  • 3 cloves of garlic
  • 3tbsp dill chopped (extra to garnish)
  • For the meatballs

  • 2tbsp vegetable oil
  • 400g (13oz) good quality minced beef
  • 50g (2oz) breadcrumbs
  • 4 cloves of garlic
  • large pinch of grated nutmeg
  • For the stroganoff sauce

  • 2tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • 1 large onion, finely sliced
  • 200g (7oz) chestnut mushroom finely sliced
  • 1¼tsp paprika
  • 200ml (7fl oz) beef stock
  • 1¼tsp Worcestershire sauce
  • 1½tbsp tomato ketchup
  • 400ml (13fl oz) low fat yogurt
  • 1 pinch salt
  • 1 pinch of pepper
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  • Energy 3575kj 853kcal 43%
  • Fat 38.8g 55%
  • Saturates 15g 75%
  • Sugars 12.1g 13%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 88.3g Protein 34.7g Fibre 2.5g

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