Meatball and Mushroom Stroganoff
with Cauliflower Mash
Instructions
1 Make meatballs
Add the beef mince, garlic paste, Worcestershire sauce, Dijon mustard, salt and pepper to a bowl. With clean hands, knead the mixture until soft and fully combined (see pro tip). Shape into small meatballs and refrigerate.
2 Prep vegetables
Peel and finely chop the brown onion. Clean and slice the mushrooms. Chop the cauliflower.
3 Make mash
Cook the cauliflower in boiling water for 15 min or until soft. Drain well. Return the cauliflower to the pan with the salted butter. Mash with a potato masher. Season generously with salt. Keep covered until serving.
4 Fry meatballs
Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and cook for 1-2 min on each side or until browned on the surface. The meatballs don't need to be cooked through at this point. Transfer them to a plate. Reserve the pan.
5 Start Stroganoff
Return the pan to a medium heat with a drizzle of oil (if you're cooking for 3 or 4, use two pans). Add the onion and mushrooms, and fry with a pinch of salt for 7-8 min. Add the tomato paste and cook for 2 min. Add the measured water and stock cube. Bring to a boil.
6 Finish Stroganoff
Return the meatballs to the pan with the black pepper. Simmer for 5 min or until the sauce has thickened and the meatballs are cooked through. Finally fold in the cream cheese. Check the seasoning. Serve the meatball Stroganoff over the cauliflower mash.
Tips for fussy eaters
Serve with mashed potatoes or pasta.
Pro tip
For extra tender meatballs, pound the beef mixture for longer!
Enjoy this comforting home-made dinner, done low-carb!
Cooking Time: 30 min
Cals 719 · Prot 50 · Carbs 30 · Fat 48
Ingredients
Meatballs
Stroganoff
Mash
Enjoy this comforting home-made dinner, done low-carb!
Cooking Time: 30 min
Cals 719 · Prot 50 · Carbs 30 · Fat 48
Instructions
1 Make meatballs
Add the beef mince, garlic paste, Worcestershire sauce, Dijon mustard, salt and pepper to a bowl. With clean hands, knead the mixture until soft and fully combined (see pro tip). Shape into small meatballs and refrigerate.
2 Prep vegetables
Peel and finely chop the brown onion. Clean and slice the mushrooms. Chop the cauliflower.
3 Make mash
Cook the cauliflower in boiling water for 15 min or until soft. Drain well. Return the cauliflower to the pan with the salted butter. Mash with a potato masher. Season generously with salt. Keep covered until serving.
4 Fry meatballs
Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and cook for 1-2 min on each side or until browned on the surface. The meatballs don't need to be cooked through at this point. Transfer them to a plate. Reserve the pan.
5 Start Stroganoff
Return the pan to a medium heat with a drizzle of oil (if you're cooking for 3 or 4, use two pans). Add the onion and mushrooms, and fry with a pinch of salt for 7-8 min. Add the tomato paste and cook for 2 min. Add the measured water and stock cube. Bring to a boil.
6 Finish Stroganoff
Return the meatballs to the pan with the black pepper. Simmer for 5 min or until the sauce has thickened and the meatballs are cooked through. Finally fold in the cream cheese. Check the seasoning. Serve the meatball Stroganoff over the cauliflower mash.
Tips for fussy eaters
Serve with mashed potatoes or pasta.
Pro tip
For extra tender meatballs, pound the beef mixture for longer!
Ingredients
Meatballs
Stroganoff
Mash
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