Chicken Stroganoff balls
500 gm chicken minced meat after removing skin and sinew
1 medium onion, grated
1 tablespoon crushed garlic
Flour to coat
Salt + pepper + thyme Butter + oil
Sauce :
1 large onion, sliced
200 gm button mushrooms, halved
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 / 2 cup white wine
1 chicken bouillon + 1 / 3 cup water
3 / 4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon sweet paprika
Method :
Combine all chicken ingredients.
Form into balls and coat with flour, shaking off excess.
Fry in butter and oil until browned.
Drain on paper towels.
Heat fresh butter and oil in same pan.
Add sliced onion and cook over medium heat for 3 minutes.
Add the mushrooms and paprika and stir for 1 minute.
Stir in the tomato paste, mustard, wine, bouillon and water.
Bring to the boil.
Reduce heat and simmer for 5 minutes.
Stir in the sour cream.
Return balls to pan, stirring until heated through.
Season to taste and sprinkle with parsley.
Serve with buttered pasta or rice
