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

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

  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.

  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.


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