| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Hungarian |
Ground beef, Main dish, Meatballs, Meats |
4 |
Servings |
INGREDIENTS
|
|
Recipe of Basic Meatballs; * |
| 1 |
tb |
Vegetable Oil |
| 2 |
|
Onions; Md., Thinly Sliced |
| 3/4 |
c |
Water |
| 3/4 |
c |
Red Wine; Dry, ** |
| 1 |
ts |
Caraway Seed |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Marjoram Leaves |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Water |
| 2 |
tb |
Flour; Unbleached |
INSTRUCTIONS
* See Recipe 12.
** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant
beef bouillon and 1 Tbls vinegar for the red wine.
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.
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