Tarragon Meatballs With Mushroom Sauce

450 g/I lb minced steak or lean beef
1 onion, peeled and grated
75 g/3 oz fresh wholemeal breadcrumbs
I egg
1 teaspoon dried tarragon
salt
freshly ground black pepper
1-2 tablespoons polyunsaturated vegetable oil
tarragon sprigs and tomato wedges, to garnish
Sauce:
175 g/6 oz mushrooms, finely chopped
300 ml/1/2 pint beef or vegetable stock
3 teaspoons cornflour
3 tablespoons skimmed milk
11/2 tablespoons tomato puree
11/2 teaspoons lemon juice
1-2 teaspoons brown sugar
salt
freshly ground black pepper

To make the meatballs, place the minced meat, onion, breadcrumbs, egg, tarragon, salt and pepper in a bowl and mix well. Shape into 12 balls.

Heat the oil in a large pan and gently fry the meatballs, turning to brown evenly. Remove the meatballs with a slotted spoon and drain on kitchen paper.

To make the sauce, add the mushrooms to the pan and cook gently until softened, then add the stock. Blend the cornflour with the milk and add the tomato puree, lemon juice, sugar, salt and pepper. Add to the pan and heat, stirring, until the mixture conies to the boil. Cover and simmer for 5 minutes. Carefully place the meatballs in the sauce, cover and simmer for 20 to 30 minutes.

Transfer to a warmed serving dish, spoon the sauce over and garnish with tomato wedges and tarragon sprigs.

SERVES 4