Hungarian Meatball Stew

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Hungarian Meatball Stew
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 cup bread crumbs
  • 1 large egg
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 2 tablespoons flour
  • 2 tablespoons sweet paprika
  • 2 cups beef broth
  • 1 tablespoon caraway seeds

Preparation

In a large bowl, combine the beef, bread crumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well and form into 1 1/2-inch meatballs.

In a large skillet, heat the olive oil over medium-high heat. Working in 2 batches, add the meatballs and cook, shaking the skillet often, until lightly browned, 5 to 7 minutes. Transfer to paper towels to drain.

Pour off all but 1 tablespoon of the fat in the skillet and add the carrots, onion and celery. Cook, stirring constantly, until softened, about 3 minutes. Stir in the flour and paprika and cook for 1 minute. Pour in the beef broth and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; 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 with buttered noodles.