Delia Smith Hungarian Meatballs Recipes

MEATBALLS BRAISED IN GOULASH SAUCE

Steps:

• You need to begin by first browning the meatballs. To do this, add the oil to the casserole and whilst it's heating coat the meatballs lightly with seasoned flour. When it's smoking hot, brown them four at a time, then transfer them to a plate. After that, make the sauce in the same pan. Heat the oil, add the onion and cook for about 5 minutes, then add the garlic, cook for another minute, add in the paprika and any remaining seasoned flour, and give it a stir to soak up the juices. Then add the tomatoes, a little salt and bring it up to simmering point, stirring all the time. Now add the meatballs and bring it back to a gentle simmer, then put a lid on and transfer to the middle shelf of the oven for 1 hour. Then stir in the green pepper, put the lid back on and cook for a further half hour. Just before serving, cook the pasta in plenty of boiling water for 4 minutes, then drain and return it to the pan and toss with a teaspoon of olive oil and the poppy seeds. Now divide the pasta into warm bowls. Lightly stir tthe crème fraîche into the meatballs and sauce to give a marbled effect. Spoon it onto the fettuccine and sprinkle a dusting of paprika on as a garnish as they go to the table. Nutrition 642kcals/58.4g carbohydrate/8.1g sugars/32.6g fat/13.1g saturated fat/1.1g salt per serving for 4

HUNGARIAN MEATBALLS

Steps:

• Prepare the basic meatballs and set aside.
• Heat the oil in a large skillet.
• Add the onions and cook and stir until they are tender.
• Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
• Heat to boiling then reduce the heat and cover.
• Simmer for about 30 minutes, stirring occasionally.
• Mix 1/4 cup of water and the flour, stir into the sauce mixture.
• Heat to boiling, stirring carefully.
• Boil and stir for 1 minute.
• NOTE: Serve with either boiled potatoes or noodles for a great main dish.