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

27 Min

Easy

You can substitute chicken breast with thigh fillets in this recipe, just remember to trim off the fat and check for small bone fragments.

Ingredients

4 portions

15 mg

Oil

150 g

Small (150g) onion, sliced

400 g

Meatballs

210 g

White Mushrooms

330 mg

Water

1 pkt

MAGGI Beef Stroganoff Recipe Base

40 g

Sour Cream

250 g

Cauliflower & Broccoli Rice

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Nutrition Value

Sugars

9.87 g

Fats

25.65 g

Protein

19.68 g

Carbohydrates

23.28 g

Energy

390.64 kcal

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.