Hungarian Meatball Stew

Total Time
Prep 10 mins
Cook 15 mins

A stew that is a modified Rachael Ray recipe and a great way to warm up a night time meal.

Ingredients Nutrition


  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.
Most Helpful

It's not a hungarian meatball. Our meatball is totally different!

Zsófi Ö. March 25, 2014

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.

Pneuma January 31, 2009