Stroganoff Meatballs with Tagliatelle For One

Bangers and mash are great, especially now that we’ve hit Winter as it makes for the perfect comfort food dinner. However sometimes this traditional dish can become a bit samey, and it’s good to come up with new exciting dishes that use sausages in them, like this recipe! I’ve taken a classic with the creamy, mushroom stroganoff sauce, but added sausage meatballs and served it with a big bowl of tagliatelle. It’s a refreshing take on comfort food without reverting back to the same old bangers and mash, and I’ll be tucking into it throughout the Winter months.

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This is the second time I’ve used sausages to make meatballs (the first time was back with the Sausage Meatballs with Pesto Mash). And I guess it’s like a “cheat’s” way of making meatballs, but the results are just as good and anything to save a bit of time when making a midweek meal is a plus for me!

Ingredients:

  • 2 sausages – I used the Pork, Woodland Mushroom and Garlic Sausages from Wenlock Edge Farm, but any flavoured sausages would work well here
  • 150-200g mushrooms, sliced
  • 1 small red onion, finely chopped
  • 1 tsp butter
  • 1 tbsp plain flour – mixed with a little cold water to make a roux (a thick flour paste that helps to thicken the sauce)
  • 150ml beef stock
  • 1.5 tsp Dijon mustard
  • 1 tsp tomato puree
  • 1-2 tbsp low fat creme fraiche
  • 80-100g dry tagliatelle

Method:

  1. Fry the mushrooms for several minutes until cooked through, and then set aside
  2. Squeeze the sausage meat out of the sausages, and roll them into about 8 small meatballs. Fry the meatballs for 15 minutes, turning over half way through, until browned and almost cooked through. Set aside
  3. Melt the butter in a pan, then add the onion and fry for a few minutes until softened
  4. Add the beef stock, before stirring in the roux. Allow it to simmer for several minutes until thickened, then stir in the Dijon mustard, tomato puree and creme fraiche
  5. Return the meatballs and mushrooms to the pan, then simmer it on a low heat for 10 minutes until the meatballs are completely cooked through
  6. Whilst the sauce is simmering away, add the tagliatelle to a pan of boiling water and cook for 10-12 minutes until al dente
  7. Drain the tagliatelle, then add it to the sauce, mix together, and serve
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