Hungarian Meatball Stew

Ingredients

• 1 1/2 pounds ground Beef
• 1/2 cup bread crumbs
• 1 large egg1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced onion
• 2 carrots, diced
• 1 celery stalk, diced
• 2 tablespoons all-purpose flour
• 2 tablespoons sweet paprika
• 2 cups beef broth
• 1 tablespoon caraway seeds
• buttered egg noodles

Method

In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.

In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes. Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.

Pour off all but 1 tablespoon of the fat in the skillet and add the onion, carrots and celery - cook until softened, about 3 to 5 minutes. Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute. Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes. Serve over warm buttered egg noodles.