Meatball Stroganoff

Name: Meatball Stroganoff
Prep time: PT5.00M
Cook time: PT22.00M
Total time: PT27.00M
Yield: 4.00
Ingredients: 1 tbsp oil; 1 small (150g) onion; sliced; 400g store bought meatballs; 3 cups (210g) sliced mushrooms; 1 1/3 cup (330mL) water; 1 pkt; 2 tbsp sour cream; 1 pkt Store Bought Cauliflower Broccoli & Sweet Potato Rice; 250 Grams Basmati Rice

27 Min

Easy

If you want to be more hands on in the kitchen, try making your own meatballs

Ingredients

4 portions

15 mg

Oil

150 g

Small (150g) onion, sliced

400 g

Meatballs, store bought

210 g

( 3 cups )

White Mushrooms

330 mg

( 1.3 cups )

Water

1 pkt

MAGGI Beef Stroganoff Recipe Base

40 g

Sour Cream

250 g

( 1 pkt )

Cauliflower & Broccoli Rice

250 g

Basmati Rice

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Nutrition Value

Energy

416.38 kcal

Protein

32.17 g

Carbohydrates

46.96 g

Sugars

7.45 g

Fats

15.31 g

Information per serving

Step 1

12 Min

Heat oil in a large deep non-stick pan over low heat; add onion and sauté for 3-4 minutes or until softened. Add meatballs, cook 6-7 minutes or until browned. Add mushrooms and cook for a further 2 minutes.

Step 2

10 Min

Add combined 1 1/3 cup (330mL) water and MAGGI Recipe Base, bring to boil, stirring. Cover and simmer 10 minutes or until meatballs are cooked through.

Step 3

5 Min

Prepare Cauliflower Broccoli & Sweet Potato Rice as per direction on pack. Serve Rice with meatballs topped with extra sour cream and a sprinkle of chopped flat leaf parsley, if desired.

Step 1 of 3

Step 2 of 3

Add combined 1 1/3 cup (330mL) water and MAGGI Recipe Base, bring to boil, stirring. Cover and simmer 10 minutes or until meatballs are cooked through.

Step 3 of 3

Prepare Cauliflower Broccoli & Sweet Potato Rice as per direction on pack. Serve Rice with meatballs topped with extra sour cream and a sprinkle of chopped flat leaf parsley, if desired.