Hungarian Meatball Stew

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“From Every Day with Rachael Ray. September 2007. You could make the meatballs ahead of time and freeze them.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the beef, bread crumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper.
  2. Mix well and form into 1 1/2-inch meatballs.
  3. In a large skillet, heat the olive oil over medium-high heat. Working in 2 batches, add the meatballs and cook, shaking the skillet often, until lightly browned, 5 to 7 minutes.
  4. Transfer to paper towels to drain.
  5. Pour off all but 1 tablespoon of the fat in the skillet and add the carrots, onion and celery.
  6. Cook, stirring constantly, until softened, about 3 minutes. Stir in the flour and paprika and cook for 1 minute.
  7. Pour in the beef broth and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; season to taste with salt and pepper.
  8. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
  9. Serve with buttered noodles.

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