Sour cream, onions, and paprika. The holy trinity of Hungarian savory cooking. This recipe features perfect little meatballs in a delicious sauce. Perfect served over homemade pasta, rice, or (my favorite) fries.
Ingredients
1lb ground beef
2 tbsp flour
2 tbsp breadcrumbs
0.5 cup chopped parsley leaves
2 eggs
salt
black pepper
100g mushrooms
sauce:
2 tbsp butter
1 yellow onion
3 cloves garlic
350g mushrooms
2 tbsp paprika
black pepper
salt
300mL broth
200g sour cream
1 tbsp flour
Preparation
Mix the ingredients for the meat balls. Shred the 100g of mushrooms for it, and crush the garlic. Preheat the oven to 400F. Line a baking sheet with aluminum foil.
Form small (1-inch) balls from the ground meat. Place the balls onto the baking sheet. Bake for 20 minutes.
Sautee the diced onion on the butter. Add the crushed garlic and the paprika. Cook for 30 seconds. Add the sliced mushrooms. Sautee until softened.
Add in the broth and season with salt and pepper. Add the meatballs and simmer for 10 minutes.
Mix the flour with the sour cream. Pour into the dish and stir well. Bring to a boil to thicken. Sprinkle with added parsley and serve over pasta, rice, or fries.
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