Paprika Beef Meatballs with Sour Cream and Crisp Onion

Ingredients

• 20 gm butter, diced
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 red banana chilli, finely chopped
• 150 gm Swiss brown mushrooms, quartered
• 1 heaped tbsp Hungarian-style sweet paprika
• 1 tsp each hot paprika and smoked paprika
• 150 ml dry white wine
• 400 ml beef stock or chicken stock
• 400 gm canned chopped tomatoes
• 5 gm dried porcini mushrooms, soaked in 60ml warm water for 20 minutes
• ¼ cup coarsely copped flat-leaf parsley, plus extra to serve
• 2 tsp each finely chopped thyme and rosemary, plus extra leaves to serve
• 200 gm sour cream, plus extra to serve
• Paprika meatballs
• 400 gm minced beef
• 50 gm speck, diced
• 35 gm (½ cup) fine fresh rye breadcrumbs
• 90 ml milk
• 1 egg
• 1 tsp Hungarian-style sweet paprika
• ½ tsp each dried chilli flakes and caraway seeds
• ½ cup finely chopped flat-leaf parsley
• ¼ tsp smoked paprika
• Crisp onion
• 1 small onion, thinly sliced into rings
• For dusting: plain flour
• 70 ml olive oil
• 20 gm butter, coarsely chopped