Best 8 Hungarian Meatball Stew Recipes

AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)

Steps:

• In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
• Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
• Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.

HUNGARIAN MEATBALL STEW

Steps:

• 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.
• 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.
• Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
• 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.
• Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
• Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
• Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
• Serve over warm egg noodles.

HUNGARIAN STEW

Steps:

• Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

EASY MEATBALL STEW

Steps:

• Shape beef mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm. , Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink.

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

SIMPLE MEATBALL STEW

Steps:

• In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

HUNGARIAN MEATBALL STEW

Steps:

• 1. In a large bowl, mix together the bread crumbs, beef, egg, 1 tsp. salt and 1/4 tsp. pepper. Mix well and form into 1-1/2-inch meatballs.
• 2. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs in batches and cook, turning often, until lightly browned, 5 to 7 minutes. Drain on paper towels.
• 3. Pour off all but 1 Tbsp. of the oil in the skillet and add the carrots, onion and celery. Cook, stirring constantly, until softened, about 3 minutes. Add the flour and paprika and cook for 1 minute. Pour in the beef broth and bring to a boil over high heat, scraping up any browned bits. Season to taste with salt and pepper. Add the reserved meatballs and caraway seeds. Reduce heat to medium-low and simmer for 5 minutes.
• 4. Serve with buttered noodles.

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.