Real Recipes From Real Home Cooks ®

hungarian meatball stew

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For hungarian meatball stew

  • 1 1/2 lb
    ground beef
  • 1/2 c
    bread crumbs
  • 1 lg
  • salt and pepper
  • 2 Tbsp
    olive oil, extra virgin
  • 2
    carrots, chopped
  • 1 sm
    onion, chopped
  • 1 stalk
    celery, chopped
  • 2 Tbsp
    all purpose flour
  • 2 Tbsp
    sweet paprika
  • 2 c
    beef broth
  • 1 Tbsp
    caraway seeds

How To Make hungarian meatball stew

  • 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.