Hungarian Meatballs With Mushroom Gravy |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Hungarian style comfort food! Great when you really want to fill your belly. My own creation but all of the elements are there to make this a Hungarian treat - garlic, paprika, mustard, thyme, dill, white pepper, and sour cream. I use all dried herbs. You could certainly use fresh but your measurements would have to be altered. Ingredients:
1 lb ground beef |
1 garlic clove, minced |
1/2 shallot, minced |
1 teaspoon paprika |
1/2 teaspoon mustard powder |
1/4 teaspoon thyme |
1/2 teaspoon dill |
1 tablespoon worcestershire sauce |
1 cup fresh breadcrumb |
salt |
white pepper |
olive oil |
butter |
8 ounces mushrooms |
1/2 teaspoon paprika |
1/2 teaspoon mustard powder |
1/4 teaspoon thyme |
1/2 teaspoon dill |
white pepper |
salt |
olive oil |
3 tablespoons butter |
3 tablespoons flour |
2 cups beef broth |
1 cup sour cream |
Directions:
1. Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
2. Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
3. In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
4. When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
5. These go great with wide egg noodles or mashed potatoes.
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