By Guest Chef, Brian Turner CBE.
A nice twist on a classic comfort food, full of rich flavours and nutrition… perfect for a weeknight dinner with the family.
Serves: 4 adults, as a main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: 2 out of 5
Ingredients
Main
- 2tbsp rapeseed oil
- 100g finely chopped onion
- 1 finely chopped garlic clove
- 1tbsp brown sugar
- juice & zest of ½ lemon
- 750g lean minced beef, well chilled
- pinch ground cumin
- pinch ground coriander
- 1tbsp worcestershire sauce
- 1tsp Colman’s mustard powder
- 1 egg yolk
- 1tbsp chopped parsley
- salt & pepper
Stroganoff sauce
- 50g butter
- 250g sliced button mushrooms
- 2 finely chopped shallots
- 10 finely chopped gherkins
- 150ml white wine
- 2tbsp white wine vinegar
- 100ml chicken stock
- 150ml crème fraiche
- grated zest of ½ lemon
- 1tbsp dijon mustard
- 3tbsp paprika
- 1tbsp chopped parsley
Method
- Heat 1tsp oil, add onions and garlic and sweat for 3 minutes, do not colour
- Add sugar, juice/zest of lemon, cook for 2 minutes then take off and cool
- Add to beef with rest of ingredients and mix well with hands
- Shape into 24 evenly sized balls
- Heat 1tsp oil and add the meatballs and colour on all sides then cook for about 5 minutes
- Take out and put to one side to keep warm
- Add butter to pan, then button mushrooms and colour evenly
- Add shallots and half the gherkins, wine and vinegar and cook for 2 minutes
- Add stock and reduce by half, add crème fraiche and cook to correct consistency
- Add zest, mustard, paprika and season
- Put meatballs in sauce and gently reheat
Presentation
- Serve meatballs with sauce over and sprinkle with chopped parsley and rest of chopped gherkins
