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

1 5

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

5 5

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.