Hungarian Meatballs
This delicious meatball is inspired by the taste of Hungarian cuisine, one among my favorites. they're easy to organize and prepared to serve in about half-hour . The rich flavors of this soothing dish are an absolute treat to the palate!
INGREDIENT
For the meatballs:
1 pound hamburger or beef, pork, chicken, turkey
1 egg
⅓ cup of white breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon Hungarian sweet paprika
2 tablespoons oil for frying
For the sauce:
1 tablespoon of oil
1 medium onion, chopped
1 clove , chopped
8 ounces of mushrooms, sliced
3 tablespoons butter
4 tablespoons all-purpose flour
2 cups beef broth
1 cup cream (fewer calories: replace evaporated milk)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons of Hungarian sweet paprika
1½ tablespoons chopped fresh fennel
½ cup soured cream
INSTRUCTIONS
1.Put all the meatball ingredients during a medium bowl and knead until well blended. Shape the mixture into 1-inch balls or whatever size you wish .
2.Heat a touch oil during a frypan and when hot, add the meatballs, browned all sides. Transfer the meatballs to a plate and discard everything except a tablespoon approximately of fat.
3.Add the onions to the skillet and fry until they're translucent and golden. Add the garlic and fry for a short time (don't fry the garlic too long or turn bitter). Add the mushrooms and fry until they're juicy and most of them evaporate. mix mushrooms in a bowl and set aside.
4.Add butter to the pan . Add flour and beat until dissolved. still beat rapidly for an additional minute or two until the flour mixture is dark golden brown. (We coined what's called a roux, a French term and therefore the big secret to making an upscale , irresistible sauce.)
5.Pour within the hot broth while continuing to stir so it doesn't clump. still beat while boiling the mixture. Add cream and beat until well combined. still simmer for a few minute until the sauce thickens. mix mushrooms into sauce and add pepper, salt and paprika. Stir within the soured cream and fennel.
6.Return the meatballs to the sauce, stir until coating, and convey to a boil, covered, for about 10 minutes, stirring occasionally.
7.Serve immediately over warm butter egg noodles, Spätzle, potatoes or rice with fresh cucumber or leafy tossed salad and rustic rough bread. Garnish with chopped fresh dill if desired.
