Preheat oven to 200 C / 400 F. Line a large baking tray with parchment paper. Set aside.

Place bread slices in a food processor. Process to fine crumbs. Set aside.

Combine together minced meat, garlic, paprika, egg, breadcrumbs and parsley in a large bowl. Season with salt and pepper.

Roll out balls, about 20.

Place meatballs on the baking tray.

Lightly spray with cooking oil.

Bake for about 25-30 minutes. Alternatively, you can pan fry the meatballs.

To make corn flour (cornstarch) slurry, combine together cornflour (cornstarch) and water in a small bowl. Set aside.

Heat oil in a large frying pan or skillet over medium-high heat.

Add onions, garlic and mushrooms. Sauté, stirring occasionally, for about 3-4 minutes or until the onions are soft and mushrooms are tender.

Add tomato paste, dijon mustard and chicken stock (broth). Stir to combine. Season with salt and pepper.

Simmer for about 2-3 minutes.

Add cornflour (cornstarch) slurry. Stir. Simmer for 5-8 minutes.

When the sauce thickens, add meatballs and sour cream. Stir to combine. Heat through.

Garnish with parsley.

To serve, place stroganoff sauce in a large bowl. Add meaty. Garnish with parsley. Serve with mashed potatoes, rice or pasta.