If it's still cold where you are, this is the perfect warming meal.
This is a fresh twist on the traditional beef stroganoff, but just as tasty – if not more so! If it’s still a bit chilly where you are, this is the perfect meal to warm you up! Give it a try next time you’re looking for a traditional meal with a twist, for something the whole family will enjoy.
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500g chicken mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
200g button mushrooms, sliced
1 tablespoon salt-reduced tomato paste
1 tablespoon Worcestershire sauce
1 cup salt reduced chicken stock
375g fettuccine or tagliatelle
3/4 cup sour cream
1/2 cup chopped fresh flat-leaf parsley leaves
Mix mince, egg, breadcrumbs and 1/2 the paprika together in a bowl. Use your hands to shape tablespoons of mixture into meatballs.
Heat 1/2 the oil in a large frying pan over medium-high heat. Cook meatballs, in batches, for around 5 minutes or until browned, then transfer to a plate.
Heat remaining oil in pan, then add onion, garlic and mushroom. Stir for 5 minutes or until onion is softened and mushroom has browned. Add remaining paprika and cook for a further 1 minute, then add tomato paste, Worcestershire and stock. Bring to the boil and return meatballs to pan. Simmer for 5 to 7 minutes or until meatballs are cooked through.
Cook pasta in a large pot of salted water according to packet directions. Add sour cream and parsley to sauce and stir until heated. Serve with the pasta.