Goulash Style Meatballs Recipes

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

HAMBURGER GOULASH

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
• Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well.
• Bring to a boil, stirring occasionally.
• Reduce heat to medium.
• Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well.
• Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
• Remove from heat.
• Stir in sour cream until well blended.
• Sprinkle with parsley.

GOULASH STYLE MEATBALLS

Steps:

• Combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. Season and mix until well combined.
• Roll into tablespoon-sized balls, and roll in the seasoned flour.
• Heat the oil in a large high-sided saucepan and add the meatballs in batches. Cook until browned and set aside.
• Add onion and capsicum to the pan. Cook until onion is browned. Add garlic and cook for 30 seconds.
• Add paprika, caraway seeds and wine. Simmer the mixture for 1 minute and then add tomatoes.
• Return the meatballs to the pan and simmer uncovered for 10-15 minutes.
• Add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
• Simmer for 5 minutes and serve with pasta.
• Tip: 1kg mince makes approximately 40 meatballs. Use as many as you like in the goulash and keep the leftovers for snacks.