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Hungarian Meatball Stew

September 2007
Hungarian Meatball Stew

by 19 people

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Serve with buttered noodles.

Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve with buttered noodles.