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Meatball and Mushroom Stew Recipe

Meatball and Mushroom Stew is a popular Continental Side Dish
Author :
On :
Wednesday, 1 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Continental Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1/2 kg - ground Meat - turkey, beef, Chicken or soy
  • 2 - bell peppers - red and green
  • 1 - Green chilli
  • 2 - medium-size Onions
  • A handful of Coriander leaves
  • A cube of chicken/beef stock
  • 1/2 tsp - cumin powder
  • 1/2 tsp - pepper powder
  • 2 cups - Mushrooms - boiled in salted water
  • 2 tbsp - Olive oil
  • 1 inch Cinnamon stick
  • 2-3 - Bay Leaves
  • 4-5 - Garlic cloves, crushed
  • 2-3 - Cloves
  • How to Make Meatball and Mushroom Stew:

    1. Grind the bell-peppers, 1 onion, coriander and green chilli to a coarse mixture.
    2. Add this mixture along with the cumin and pepper powders, to the mince and mix well.
    3. Heat oil in a cooker/ thick bottom sauce pan.
    4. Add the onions and cook on medium heat to a light brown.
    5. Add the whole spices, garlic and stock cube, mix well and cook for a minute.
    6. Add 3-4 cups water, bring to a boil and then turn off the heat.
    7. Make golf-ball size meatballs of the mince mixture and place them in the cooker/vessel, starting from an outer edge and working your way in concentric circles, to the centre.
    8. Cover and cook for 1 whistle on high heat and simmer for 8 mins (about 20 minutes in a covered saucepan).
    9. Drain the mushrooms and add them to the stew.
    10. Simmer until the meat is well done and the mushrooms have absorbed in some stew flavour (about 5-6 mins).
    11. Recipe courtesy: Lilchefsworld


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