Goulash Style Meatballs Recipes

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

GOULASH STYLE MEATBALLS

Steps:

• Combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. Season and mix until well combined.
• Roll into tablespoon-sized balls, and roll in the seasoned flour.
• Heat the oil in a large high-sided saucepan and add the meatballs in batches. Cook until browned and set aside.
• Add onion and capsicum to the pan. Cook until onion is browned. Add garlic and cook for 30 seconds.
• Add paprika, caraway seeds and wine. Simmer the mixture for 1 minute and then add tomatoes.
• Return the meatballs to the pan and simmer uncovered for 10-15 minutes.
• Add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
• Simmer for 5 minutes and serve with pasta.
• Tip: 1kg mince makes approximately 40 meatballs. Use as many as you like in the goulash and keep the leftovers for snacks.

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
• Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well.
• Bring to a boil, stirring occasionally.
• Reduce heat to medium.
• Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well.
• Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
• Remove from heat.
• Stir in sour cream until well blended.
• Sprinkle with parsley.