Current flyer Quality Foods - Valid from 10.10 to 16.10 - Page nb 1

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sheet roll noodle flour meat beef ground beef egg oven pot mushroom potatoe bowl sour cream cream roasted ground vegetable butter water pepper meatball broccoli

MEATBALLS IN CREAMY MUSHROOM SAUCE Prep Time Cook Time Serves CUT 30 - 32 min er Tender beef meatballs roasted, and added to a rich mushroom sauce. To make a meal of the meatballs, serve portions of them on mashed potatoes or egg noodles with a steamed green vegetable, such as broccoli. This recipe can be doubled if feeding a larger group. Ingredients 500 grams lean ground beef 3 tbsp breadcrumbs 2 tbsp milk 1 tbsp Dijon mustard 1large egg 1/2 tsp dried thyme 1 large garlic clove, minced 1/2 tsp salt, plus some to taste Freshly ground black pepper, to taste 3 tbsp butter 1 small onion, diced 1/2 lb. (about 12) small to medium white mushrooms, sliced 3 tbsp all-purpose flour 1/4 tsp paprika 2 cups beef stock 1/4 cup sour cream Splash or 2 Worcestershire sauce (optional) Method 1. Place beef, breadcrumbs, milk, mustard, egg, thyme, garlic, 1/2 tsp salt and pepper, to taste, in a bowl and gently mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Moisten your hands with cold water. Roll the meat into 20 to 22, 11/2 inch meatballs and place on the baking sheet. Roast meatballs 20 minutes, or until cooked through. 2. While meatballs roast, melt butter in a medium pot set over medium, medium-high heat. Add onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour and paprika and cook 1 minute more. While stirring, slowly mix in the stock. Bring to a simmer, and simmer 2 to 3 minutes. 3. Whisk sour cream and Worcestershire sauce, if using, into the sauce, season with salt and pepper, and then lower heat to medium-low. When meatballs are cooked, drain any fat from them and add to the sauce. Partially cover the pot and let the meatballs soak up the flavour of the sauce for 10 minutes, and serve.