MEATBALLS IN GOULASH SAUCE

MEATBALLS IN GOULASH SAUCE image

Yield Serves 4

Number Of Ingredients 19

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Ingredients

For the Meatballs
12 oz. lean chopped beef
12 oz. chopped pork
1 small onion, very finely minced (really very, very, very finely minced - you don't want pieces of onion perceptible in the meatballs)
2 tablespoons chopped parsley
2 oz (50 g) plain dry breadcrumbs
1 large egg, beaten
Flour (I use Wondra) seasoned with paprika, salt, and pepper (use enough paprika that it lightly colors the flour) to dredge the meatballs in. Save a teaspoon of this flour for the sauce recipe that follows.
Salt and pepper
Olive oil to brown the meatballs in
For the Sauce
1 large onion, chopped
2 green peppers cut into strips
1 8 oz. can tomato sauce
10 oz. chicken broth
3 to 4 tablespoons sour cream
1 to 2 tablespoons sweet paprika
Salt and pepper to taste
3 tablespoons (or more if needed) of olive oil

Steps:

For the meatballs In a large bowl place the chopped meats, onion, parsley, and breadcrumbs. Mix well then add the egg and a little seasoning of salt and pepper. Using your hands, combine everything together. Shape into meatballs - whatever size you personally prefer. Delia Smith recommends meatballs small enough that you get 24 of them. Coat each meatball lightly with the seasoned flour. Wondra really is best because it adheres lightly to the meatballs and helps thicken the sauce just enough but not too much. Heat the oil. Brown the meatballs. Transfer to a plate while making the sauce. For the Sauce Use a pan that has a tight-fitting lid and is large enough that it will hold the meatballs in one layer. Cook the chopped onion in olive oil until starting to brown a little around the edges. Add the slices of green pepper and cook for 1 to 2 minutes. Add the sweet paprika and cook for a minute more, just enough to cook the paprika so that it releases its flavor but not long enough to burn. Add about a teaspoon of the seasoned flour left over from dredging the meatballs and cook for a few more seconds. Add the tomato sauce and stir. Add the chicken broth by first pouring it into the can of tomato sauce so that you gat all of the tomato sauce out of the can. Stirring, heat till it comes to a boil, then immediately reduce to a simmer. Season with salt and pepper to taste. Add the meatballs. Bring back to a low simmer, and cover with a tight-fitting lid. Simmer for 45 minutes, checking every now and then to make sure the onions are not sticking to the bottom of the pan. Turn of the heat and stir the sour cream in (without heating) to get a marbled effect. Good with buttered spaetze or buttered egg noddles, peas or green beans, and cucumber salad. My wine choice would be a Gruner Veltliner. Best dessert with this is Marian Burros Plum Torte with lightly sweetened lightly whipped cream!