Meatballs in Goulash Sauce

Meatballs in Goulash Sauce

This recipe never fails to please minced beef and pork together with pepper and onion is a wonderful combination of flavours. The meatballs are very light and the sauce rich and creamy. A classic Hungarian accompaniment would be buttered noodles tossed with poppy seeds and butter.

Serves4-6 Origin Europe
Preparation 15-20mins Heat rating (Medium)
Cooking 5-10mins +1 hrs in the oven Ease (Easy)
Vegetarian No

Ingredients

1 tbsp Sweet Paprika
350g lean minced beef
350g minced pork
½ medium red pepper, de-seeded and finely chopped
1 small onion, very finely chopped
1 fat clove garlic, crushed
2 level tablespoons chopped fresh parsley
50g fresh breadcrumbs
1 large egg, beaten
1 rounded tablespoon seasoned flour
2 tablespoons olive oil
salt and freshly milled black pepper
400g tinned chopped tomatoes
1 tablespoon olive oil
1 medium onion, chopped
½ medium red pepper, de-seeded and finely chopped
1 clove garlic, crushed
100 ml crème fraîche
salt and freshly milled black pepper

Preparation

Pre-heat the oven 140°C. To make the meatballs. Place the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs in a large bowl. Mix well, add the egg and a good seasoning of salt and freshly milled black pepper. Now combine everything as thoroughly as possible. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll each one into a small round you should get 24 altogether then coat each one lightly with seasoned flour. Heat 2 tablespoons of oil in the casserole and, when it's smoking hot, brown the meatballs a few at a time. Then transfer them to a plate.

Next, make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and cook for about 5 minutes, then add the garlic, cook for another minute and stir in the paprika and any remaining bits of seasoned flour. Stir to soak up the juices, then add the tomatoes, season with salt and pepper, then bring it all up to simmering point, stirring all the time. Now add the meatballs to the sauce, bring back to simmering point, cover with a tight-fitting lid and transfer it to the middle shelf of the oven for 1½ hours. Just before serving, lightly stir in the crème fraîche to give a marbled effect. Spoon the meatballs on to freshly cooked noodles and sprinkle a little extra paprika on as a garnish as they go to the table.

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