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    Stew: Hungarian Meatball Stew


    Source of Recipe


    Adapted from Rachael Ray

    List of Ingredients




    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

    Recipe



    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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