HUNGARIAN MEATBALL STEW
Make and share this Hungarian Meatball Stew recipe from Food.com.
Provided by Topher
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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, mushrooms, 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 egg noodles.
Nutrition Facts : Calories 566.4, Fat 35.6, SaturatedFat 11.8, Cholesterol 167.2, Sodium 1107.2, Carbohydrate 21.9, Fiber 4.3, Sugar 4.2, Protein 39.6
HUNGARIAN MEATBALL SOUP
When I got married in 1993, my Grandmother gave me a large rubbermaid bin as a gift. The bin was full of cooking utensils and kitchen items that she picked up at various garage sales and thrift stores to help me on my way as a young wife. In the bin was 'The Hamburger Cookbook' By Ethel Mayer. I'm pretty sure that's first where I...
Provided by Amy H.
Categories Other Soups
Time 1h
Number Of Ingredients 21
Steps:
- 1. Mix together all ingredients for meatballs and shape into bite-sized ball shape. Place on a cookie sheet. Brown meat balls in 350 oven for 15-20 minutes. Drain off grease.
- 2. Meanwhile brown onions and garlic in 1 Tbsp. of reserved bacon grease.
- 3. Add all ingredients to dutch oven or soup kettle except for water and flour, and bring just to a boil; reduce heat and simmer for 10-15 minutes.
- 4. Put water and flour into an air tight container and shake until smooth and blended. Add to pot, stirring gently.
- 5. Simmer 10-15 more minutes until soup is thickened and potatoes are just tender.
- 6. Ladle into bowls and serve with crusty bread.
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- Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer.
- Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.
- Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don't fry garlic too long or it becomes bitter). Add the mushrooms and fry until they've released their juices and they're mostly evaporated. Transfer the mushroom mixture to a bowl and set aside.
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