Beef and Venison Meatball Stroganoff with Mashed Potatoes

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 15–20 minutes, until very soft. Drain well and mash with milk and butter until smooth. Season to taste with salt and pepper and cover to keep warm.
3. Combine all beef and venison meatball ingredients in a large bowl and mix well. Using clean hands, shape into golf ball-sized balls. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs, in batches, for 4–5 minutes, turning often, until all sides are browned.
4. Transfer to a baking dish and bake for 8–10 minutes, until just cooked through. Set pan aside. While meatballs are cooking, make the Stroganoff sauce.
5. Cut leek in half lengthways; thinly slice leek, mushrooms and silverbeet leaves; roughly chop garlic. Return pan to medium-high heat with a drizzle of oil, if needed. Cook leek for 2–3 minutes, until tender. Add mushrooms and garlic and cook for a further 2 minutes, until starting to soften.
6. Add wine/stock, beef stock and silverbeet leaves and cook for about 6 minutes, until reduced (you should have about ¼ cup of liquid left in the pan). Remove from heat and fold through sour cream and second measure of Worcestershire sauce. Season to taste, then gently stir through cooked meatballs until coated in sauce.
7. Divide mashed potatoes between plates or bowls and top with a big spoonful of beef and venison meatball Stroganoff.