Wednesday, May 11, 2005

Hungarian Meatball Stew

Hungarian Meatball Stew (Adapted from Rachael Ray)

1 1/2 pounds ground sirloin
1/2 cup bread crumbs
1 large egg
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup diced onion
2 carrots, diced
1 celery stalk, diced
2 tablespoons all-purpose flour
2 tablespoons sweet paprika
2 cups beef broth
1 tablespoon caraway seeds
buttered egg noodles

In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.

In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes. Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.

Pour off all but 1 tablespoon of the fat in the skillet and add the onion, carrots and celery - cook until softened, about 3 to 5 minutes. Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute. Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes. Serve over warm buttered egg noodles.

Makes about 4 to 6 servings.

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5 comments:

  1. I am Hungarian but we no such dish at all :-D It looks yummy anyway!

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  2. Anon - I didn't name the dish, but it was quite good nonetheless!

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  3. I'm Hungarian and yeah we have this dish but it's not with meatballs. They're not balls anyway. only tatters. tastes the same anyway.

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  4. Hey Joe:) I had all the ingredients for this dish on hand so I gave it a go. We really enjoyed it! Thanks so much. I added in a diced small red pepper because I didn't want it to go to waste and thought it was a nice addition.

    -Heather

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  5. Heather - I'm glad you came back with feedback! I remember how much we liked this.

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