Hungarian Meatball Stew Food

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HUNGARIAN MEATBALL STEW



HUNGARIAN MEATBALL STEW image

This good ol' comfort food recipe came in my mailbox this morning. It is a great quick meal for those busy evenings. Recipe & Photo: rachaelraymag.com

Provided by Ellen Bales

Categories     Beef

Time 40m

Number Of Ingredients 12

1 1/2 lb ground beef
1/2 c bread crumbs
1 large egg
salt and pepper
2 Tbsp olive oil, extra virgin
2 carrots, chopped
1 small onion, chopped
1 stalk(s) celery, chopped
2 Tbsp all purpose flour
2 Tbsp sweet paprika
2 c beef broth
1 Tbsp caraway seeds

Steps:

  • 1. In a large bowl, mix together the bread crumbs, beef, egg, 1 tsp. salt and 1/4 tsp. pepper. Mix well and form into 1-1/2-inch meatballs.
  • 2. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs in batches and cook, turning often, until lightly browned, 5 to 7 minutes. Drain on paper towels.
  • 3. Pour off all but 1 Tbsp. of the oil in the skillet and add the carrots, onion and celery. Cook, stirring constantly, until softened, about 3 minutes. Add 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. Season to taste with salt and pepper. Add the reserved meatballs and caraway seeds. Reduce heat to medium-low and simmer for 5 minutes.
  • 4. Serve with buttered noodles.

HUNGARIAN MEATBALL STEW



Hungarian Meatball Stew image

Make and share this Hungarian Meatball Stew recipe from Food.com.

Provided by Topher

Categories     Stew

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground sirloin
1/2 cup breadcrumbs
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, diced
4 ounces mushrooms, diced
2 tablespoons all-purpose flour
2 tablespoons sweet paprika
2 cups beef broth
1 tablespoon caraway seed
buttered egg noodles, with
butter

Steps:

  • 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, mushrooms, 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 egg noodles.

Nutrition Facts : Calories 566.4, Fat 35.6, SaturatedFat 11.8, Cholesterol 167.2, Sodium 1107.2, Carbohydrate 21.9, Fiber 4.3, Sugar 4.2, Protein 39.6

HEARTY MEATBALL STEW



Hearty Meatball Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 slice white sandwich bread, torn into small pieces
8 ounces 20-percent-fat ground beef (about 8 ounces)
2 sweet mild Italian sausages, casings removed
One 15-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces

Steps:

  • For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
  • For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
  • Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

HUNGARIAN MUSHROOM STEW



Hungarian Mushroom Stew image

If you love mushrooms, you'll love this vegetarian stew! From Vegetarian Passport by Linda Woolven. After reading Annacia's review I've added cayenne pepper as an optional ingredient for those who enjoy a spicier stew.

Provided by Dreamer in Ontario

Categories     Onions

Time 57m

Yield 4 serving(s)

Number Of Ingredients 13

2 -4 tablespoons butter
2 medium onions, chopped
5 cups button mushrooms
1 green pepper, chopped and seeded
1 red pepper, chopped and seeded
3 garlic cloves, minced
2 1/2-3 1/2 teaspoons paprika, depending on how spicy you want it
salt & freshly ground black pepper, to taste
optional cayenne pepper, to taste
1 teaspoon sugar
2 cups diced tomatoes, including their liquid
2 tablespoons red wine
dumplings or noodles

Steps:

  • Melt butter in frying pan, add onions, and saute until tender.
  • Add mushrooms and saute for a few more minutes, adding more butter if needed.
  • Add peppers and saute 5 minutes, until mushrooms are soft and brown.
  • Add garlic and saute another 2 minutes.
  • Add spices, sugar, tomatoes and red wine and simmer for 30 minutes, stirring occasionally.
  • Serve over dumplings or noodles.

Nutrition Facts : Calories 141.1, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 65.5, Carbohydrate 17.4, Fiber 4.6, Sugar 9.7, Protein 5.1

MEATBALL STEW



Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

HUNGARIAN MEATBALLS WITH MUSHROOM GRAVY



Hungarian Meatballs With Mushroom Gravy image

Hungarian style comfort food! Great when you really want to fill your belly. My own creation but all of the elements are there to make this a Hungarian treat -- garlic, paprika, mustard, thyme, dill, white pepper, and sour cream. I use all dried herbs. You could certainly use fresh but your measurements would have to be altered.

Provided by carbsrfromhvn

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 25

1 lb ground beef
1 garlic clove, minced
1/2 shallot, minced
1 teaspoon paprika
1/2 teaspoon mustard powder
1/4 teaspoon thyme
1/2 teaspoon dill
1 tablespoon Worcestershire sauce
1 cup fresh breadcrumb
salt
white pepper
olive oil
butter
8 ounces mushrooms
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/4 teaspoon thyme
1/2 teaspoon dill
white pepper
salt
olive oil
3 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup sour cream

Steps:

  • Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
  • Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
  • In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
  • When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
  • These go great with wide egg noodles or mashed potatoes.

HUNGARIAN STEW



Hungarian Stew image

Make and share this Hungarian Stew recipe from Food.com.

Provided by LaJuneBug

Categories     Stew

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs lean boneless chuck roast, cut into 3/4 inch pieces
2 cups carrots, fresh baby
1 medium onion, sliced
1 medium green bell pepper, sliced
1/3 cup all-purpose flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup chili sauce
14 ounces beef broth
2 cups fresh mushrooms, sliced
16 ounces wide egg noodles, uncooked (10 cups)
8 ounces sour cream
2 tablespoons fresh parsley, chopped

Steps:

  • In 3 1/2 to 4- quart cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Add chili sauce and broth; mix well.
  • Cover; cook on low setting for 7 to 8 hours.
  • Allow 35 minutes before serving, stir mushrooms into stew. Cover; cook on low setting an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on the package. Drain.
  • At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.

Nutrition Facts : Calories 644.6, Fat 31.9, SaturatedFat 13.6, Cholesterol 139.8, Sodium 874.5, Carbohydrate 55.1, Fiber 4.8, Sugar 5.5, Protein 33.3

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