Hungarian Meatball Stew

• 1 1/2 lbs ground sirloin
• 1/2 cup breadcrumbs
• 1 large egg
• 1 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, diced
• 4 ounces mushrooms, diced
• 2 tablespoons all-purpose flour
• 2 tablespoons sweet paprika
• 2 cups beef broth
• 1 tablespoon caraway seed
• buttered egg noodles, with
• butter

1. 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.
2. 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.
3. Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
4. Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
5. Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
6. Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
7. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
8. Serve over warm egg noodles.

ground sirloin, breadcrumbs, egg, garlic, salt, fresh ground black pepper, extra virgin olive oil, onion, carrots, celery, mushrooms, flour, sweet paprika, beef broth, caraway seed, buttered egg noodles, butter

Taken from www.food.com/recipe/hungarian-meatball-stew-273128 (may not work)