Meatball Stroganoff

• 700 g ground beef (for Americans) or 700 g beef mince (for Australians)
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 onion, halved, thinly sliced
• 4 garlic cloves, crushed
• 3 teaspoons ground paprika
• 200 g button mushrooms, halved
• 1 1/2 tablespoons tomato paste
• 2 teaspoons Dijon mustard
• 1/3 cup white wine
• 1/2 cup beef stock
• 3/4 cup sour cream
• 1/4 cup flat leaf parsley, roughly chopped
• cooked fettuccine, to serve
• salt, to taste
• fresh ground black pepper, to taste

1. Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
2. Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
3. Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
4. Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
5. Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
6. Serve with warm crispy rolls and a salad.

ground beef, flour, olive oil, onion, garlic, ground paprika, button mushrooms, tomato paste, mustard, white wine, beef stock, sour cream, flat leaf parsley, salt, fresh ground black pepper

Taken from www.food.com/recipe/meatball-stroganoff-169242 (may not work)