Goulash Meatballs
Serve with: Egg noodles; top with sour cream.
Servings: 4
Ingredients:
-
2/3 cup (150 mL) fresh bread crumbs
1/2 cup (125 mL) water
1 egg
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) paprika
1 tbsp (15 mL) tomato paste
1 lb (500 g) lean ground beef
1 onion, finely chopped
1 clove garlic, minced
4 cups (1 L) sliced mushrooms (12 oz/375 g)
2 cups (500 mL) beef stock
1 cup (250 mL) water
1/4 cup (50 mL) tomato paste
2 tbsp (25 mL) paprika
2 tbsp (25 mL) sherry (optional)
Preparation:
In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, paprika and tomato paste. Mix in beef. Roll by rounded tablespoonfuls into balls.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add mushrooms, beef stock, water, tomato paste, paprika and sherry (if using); simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.
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