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Hungarian Meatball Stew

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“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.

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