Hungarian Meatball Stew

By ccavaletti

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

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 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.

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.