Mark Twain Hotel Gypsy Meatball Goulash
Created by natsgarden123 on June 27, 2013
- Servings: 4
- Prep Time: 30m
- Cook Time: 2h
- Recipe #9940
Ingredients
- MEATBALLS
- 1 1/2 pounds lean ground beef
- 1 egg
- 1/2 cup seasoned bread crumbs
- 1/2 onion, chopped finely
- 3 tablespoons olive oil (extra light tasting olive oil or vegetable oil)
- SAUCE
- 3 tablespoons shortening (Vegetable Shortening)
- 2 medium onions, sliced thin
- 2 green bell peppers, chopped finely
- 1 tablespoon Paprika
- 1/2 teaspoon marjoram
- 2 cloves garlic, chopped
- Salt and pepper
- 2 cups beef stock
- 1 tablespoons butter, softened
- 1 tablespoons flour
- 3/4 cup sour cream
- 1 tablespoons caraway seeds (optional)
How to Make
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Step 1: Make the Meatballs: Mix ground beef, egg and chopped onions then form into meatballs.
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Step 2: Heat the oil, over medium, in a heavy pan and saute the meatballs, turning often, until cooked through. Set aside
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Step 3: Make the Sauce: Heat shortening in a heavy dutch oven, over medium heat.
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Step 4: Brown the onions. Add the green peppers, garlic, paprika,marjoram and sprinkle with salt&pepper. Cook over medium until the green peppers begin to soften, stirring often.
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Step 5: Add meatballs and enough broth to cover.
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Step 6: Cover pot and simmer for at least an hour, or until the sauce is uniform and the vegetables are liquefied- stir often.
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Step 7: Cream flour and butter together and stir into the sauce, cooking until smooth and thickened. Add the sour cream ( and caraway if wanted) and cook a few minutes longer.
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Step 8: Check seasonings before serving-this may need a bit more salt and pepper.
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Step 9: Serve over white rice.
Nutritional Facts
- Serving Size: 1 (537.2 g)
- Calories 828.5
- Total Fat - 53.6 g
- Saturated Fat - 15.5 g
- Cholesterol - 204 mg
- Sodium - 1331.3 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 4.7 g
- Sugars - 6 g
- Protein - 54.6 g
- Calcium - 155.8 mg
- Iron - 7.8 mg
- Vitamin C - 67.1 mg
- Thiamin - 0.4 mg