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VENISON MEATBALLS & MUSHROOM STROGANOFFRecipe by Simon WaldenJuicy venison meatballs are a winning alternative to traditional beef meatballs in this creamy stroganoff. Hearty and rich; this is comfort food at its best.METHODTHE MEAT BALLSSauté the onion and garlic in 1 tbsp of oil until softened. Cool for 10 mins, then tip into a big bowl with the finely chopped parsley, 1 tbsp of the wholegrain mustard, venison mince, breadcrumbs, and egg. Season with salt and pepper.Mix together with your hands, squeezing the mince well to tenderise it as you mix. In your hands, roll the meat mixture into meatballs. Roughly 65g each or around the size of golf balls.Heat the remaining oil in a large frying pan and fry the meatballs in small batches, moving around until evenly browned all over. Add a splash more oil if needed towards the end.Scoop out and set the meatballs aside in a dish.THE SAUCEOver a high heat, add the butter to the pan and fry the sliced mushrooms until golden. Lower the heat and stir in the paprika and flour, cooking for 1 minute.Stir in the stock and whisky, and bring to a simmer, scraping up any bits stuck in the pan.Bring to the boil until the sauce starts to thicken, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and sour cream.Bring the sauce back to a simmer. Add the meatballs and any juice back to the pan and simmer gently.While your meatballs are simmering, get on with the pasta (alternatively, you could serve it with rice or mashed potato). Add your pasta to a pot of salted boiling water and cook until ‘al dente’.Season the stroganoff to taste, then top with the remaining parsley.Ingredients Serves 4• 1x onion, finely chopped• 2x garlic cloves, crushed• 2 tbsp olive oil• Italian parsley roughly chopped + 1 tbsp finely chopped• 2 tbsp wholegrain mustard• 400g venison mince• 100g fresh white breadcrumbs• 1x egg, beaten• 25g butter• 400g mushrooms, larger ones sliced• ½ tsp smoked paprika• 1 tbsp plain flour• 400g beef stock• 150ml whiskey• 2 tsp dijon mustard• 1 tbsp tomato purée• 300ml pot soured cream• 250g dried or fresh pasta