Step 1

In a large bowl, mix the ground beef, breadcrumbs soaked in beef stock, finely grated onion, and one beaten egg.

Step 2

Shape the mixture into meatballs about the size of golf balls, yielding approximately 12 meatballs. Brown them in 1 tablespoon of vegetable oil over high heat until they are well-browned on the outside but not fully cooked through. Transfer to a large bowl.

Step 3

Prepare by chopping and cubing the vegetables. Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 4

Add the onion and cook for 3 minutes. Stir in the mushrooms and other vegetables, cooking until they soften. Coat all the ingredients with the contents of the Mingle's Stroganoff sachet.

Step 5

Stir in the tomato paste and beef stock. Cover the pot and reduce the heat to a simmer, cooking for 20 minutes. Afterward, stir in the sour cream and parsley. Add the meatballs back into the pot and cook for an additional 5 minutes.

Step 6

Serve with pasta, grains, or a side of greens for a healthier option.