Froom Ball Stroganoff
A creamy silky indulgence
Servings
3-4
Ready In:
30 – 40 mins
Good For:
Lunch or Dinner
Froom Ball Stroganoff
Pure Indulgence in Every Bite
Big on flavor, light on effort
Easy to Make, Impossible to Resist
- Add olive oil to pan on medium heat, then add onions and cook until translucent
- Add the mushrooms and red capsicum and stir until mushrooms are golden in colour and capsicum has softened
- Add the paprika and stir through thoroughly
- Add cream and mustard and stir until well mixed, then bring to boil over high heat
- Then reduce the heat to medium low and let it simmer for about 5 minutes or until the sauce has thickened naturally
- Add salt and pepper to taste.
- Drop in the cooked pasta and mix through thoroughly
to serve
- Sprinkle with fresh parsley and serve with crusty baguettes
Ingredients
- 240g FROOM Balls
- 2 tbsp olive oil for cooking
- 1 small red onion diced
- 300g sliced button mushrooms
- 1 small to medium red capsicum – seeds removed and sliced thinly
- 2 heaped teaspoons smoky paprika
- 300 ml cream
- ¼ teaspoon Dijon mustard
- 250 – 300g Tagliatelle cooked to packet instructions – (slightly al dente)
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