Meatballs in Goulash Sauce
Apr 28, 2011 10:00:08 GMT
Post by Deleted on Apr 28, 2011 10:00:08 GMT
FOR THE MEATBALLS
12 oz lean minced beef
12 oz minced pork
½ medium red pepper, de-seeded and finely chopped
1 small onion very finely chopped
1 fat clove of garlic, crushed
2 tablespoon chopped fresh parsley
2 oz breadcrumbs
1 egg beaten
1 rounded tablespoon seasoned flour
2 tablespoons olive oil
Salt and freshly milled black pepper
FOR THE SAUCE
1 rounded tablespoon hot Hungarian paprika
1 medium onion, chopped
½ medium red pepper, de-seeded and finely chopped
1 clove garlic, crushed
1 lb ripe tomatoes, peeled and chopped, or 1 x 14oz (400g) tin
Italian chopped tomatoes
Approx. half 200 ml tub crème fraîche
A little extra paprika
1 tablespoon olive oil
Salt and freshly milled black pepper
Large flameproof casserole, 4 pint (2.25 litre), with well-fitting lid
Pre-heat oven to gas mark 1, 275°F, 140°C
METHOD
First make the meatballs. In a large bowl place the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs. Mix well then add the egg and a good seasoning of salt and freshly milled black pepper. Now combine everything as thoroughly as possible, using either your hands or a large fork. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll each one into a small round – you should get 24 altogether – then coat each one lightly with seasoned flour. Heat 2 tablespoons of oil in the casserole, and when it’s smoking hot, brown the meatballs a few at a time. Then transfer them to a plate.
Next make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and cook for about 5 minutes, then add the garlic, cook for another minute, and stir in the paprika and any remaining bits of seasoned flour. Stir to soak up the juices, then add the tomatoes, season with salt and freshly milled black pepper then bring it all to simmer point, stirring all the time. Now add the meatballs to the sauce, bring back to simmering point, cover with a tightly-fitting lid and transfer to the middle shelf of the oven for 1½ hours. Just before serving, lightly stir in the crème fraîche to give a marbled effect. Spoon the meatballs onto freshly cooked noodles and sprinkle a little extra paprika on as a garnish as they go to the table.
NOTE: For the noodles use 3oz (75g) green tagliatelle per person, drained then tossed in ½ oz (10g) butter.
12 oz lean minced beef
12 oz minced pork
½ medium red pepper, de-seeded and finely chopped
1 small onion very finely chopped
1 fat clove of garlic, crushed
2 tablespoon chopped fresh parsley
2 oz breadcrumbs
1 egg beaten
1 rounded tablespoon seasoned flour
2 tablespoons olive oil
Salt and freshly milled black pepper
FOR THE SAUCE
1 rounded tablespoon hot Hungarian paprika
1 medium onion, chopped
½ medium red pepper, de-seeded and finely chopped
1 clove garlic, crushed
1 lb ripe tomatoes, peeled and chopped, or 1 x 14oz (400g) tin
Italian chopped tomatoes
Approx. half 200 ml tub crème fraîche
A little extra paprika
1 tablespoon olive oil
Salt and freshly milled black pepper
Large flameproof casserole, 4 pint (2.25 litre), with well-fitting lid
Pre-heat oven to gas mark 1, 275°F, 140°C
METHOD
First make the meatballs. In a large bowl place the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs. Mix well then add the egg and a good seasoning of salt and freshly milled black pepper. Now combine everything as thoroughly as possible, using either your hands or a large fork. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll each one into a small round – you should get 24 altogether – then coat each one lightly with seasoned flour. Heat 2 tablespoons of oil in the casserole, and when it’s smoking hot, brown the meatballs a few at a time. Then transfer them to a plate.
Next make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and cook for about 5 minutes, then add the garlic, cook for another minute, and stir in the paprika and any remaining bits of seasoned flour. Stir to soak up the juices, then add the tomatoes, season with salt and freshly milled black pepper then bring it all to simmer point, stirring all the time. Now add the meatballs to the sauce, bring back to simmering point, cover with a tightly-fitting lid and transfer to the middle shelf of the oven for 1½ hours. Just before serving, lightly stir in the crème fraîche to give a marbled effect. Spoon the meatballs onto freshly cooked noodles and sprinkle a little extra paprika on as a garnish as they go to the table.
NOTE: For the noodles use 3oz (75g) green tagliatelle per person, drained then tossed in ½ oz (10g) butter.
