Hungarian Meatball Stew
Added December 20, 2007 | Recipe #273128
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A stew that is a modified Rachael Ray recipe and a great way to warm up a night time meal.
Directions:
1
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.
2
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.
3
Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
4
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.
5
Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
6
Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
7
Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
8
Serve over warm egg noodles.
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Ratings & Reviews:
Excellent! Though we usually use gnocchi in our Hungarian meals instead of egg noodles, this still came out fabulous! Though I didn't include the celery in it, I just love it! I heaved a sigh of relief when DH ate a lot of the meatballs. I cooked 1 pack of egg noodles in it so the soup became a bit saucy. But oh my, it's just so good. Buttering the egg noodles was new to me too and it's very tasty. Also, the caraway seeds gave a very nice flavor to the beefy stew . Very much enjoyed. Thank you very much for sharing this keeper! Made for PF's Belly Warmers.
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Nutritional Facts for Hungarian Meatball Stew
Serving Size: 1 (282 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 566.3
Calories from Fat 320
56%
Total Fat 35.6 g
54%
Saturated Fat 11.8 g
59%
Cholesterol 167.2 mg
55%
Sodium 1107.2 mg
46%
Total Carbohydrate 21.9 g
7%
Dietary Fiber 4.2 g
17%
Sugars 4.2 g
16%
Protein 39.6 g
79%
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