A delightful twist on the classic stroganoff, featuring tender meatballs in a creamy mushroom sauce.
In a mixing bowl, combine the ground beef, smoked paprika, salt, black pepper, finely chopped onion, breadcrumbs, and egg until well mixed.
Using your hands to mix ensures even distribution of ingredients.
Shape the mixture into small meatballs, about the size of a walnut.
Keep your hands slightly damp to prevent the mixture from sticking.
Heat a frying pan over medium heat and cook the meatballs in batches until browned on all sides. Remove and set aside.
Do not overcrowd the pan to ensure even browning.
In the same pan, sauté the sliced mushrooms and minced garlic until softened.
Add a pinch of salt to help the mushrooms release their moisture.
Stir in the tomato paste, Dijon mustard, and white wine. Let it simmer for 2 minutes.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Return the meatballs to the pan and simmer for 5 minutes, ensuring they are cooked through.
Cover the pan partially to retain moisture while allowing some evaporation.
Stir in the sour cream and sprinkle with fresh parsley before serving.
Do not boil after adding sour cream to prevent curdling.
Serve the meatball stroganoff over your choice of pasta or rice, and enjoy.
Pair with a simple green salad for a complete meal.
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