Stroganoff meatballs in a creamy mustard and sherry sauce

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Mix all the ingredients and shape into fairly small balls. Fry the meatballs in a little oil until brown on the outside and cooked, but not dry. Transfer to a serving platter and keep warm. Heat the oil and butter for the sauce in a pan.

Sauté the onion and garlic until soft. Add the mushrooms and fry until lightly browned. Add the cake flour and mustard powder and mix well. Mix the milk with the soup powder and add to the mixture.

Stir well and heat until the mixture boils and thickens. Stir continuously. Season with sherry, lemon juice and Worcestershire sauce. Stir in the sour cream.

Pour the sauce over the meatballs. Serve with savoury rice or noodles.

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