Ingredients for Hungarian Meatball Stew

Series Summary

Do you ever wish you could recreate that fine dining experience in the privacy of your own home? While the enchanting décor and first class service of the world’s finest restaurants is an experience all its own, there are times when, quite frankly, we just don’t feel like leaving the house and dealing with all of those people. But just because you want to eat dinner in your pajamas doesn’t mean you necessarily want to sit in front of the TV with a spoon and a trough of boxed macaroni and cheese.

In this series of free cooking videos, expert chef Brandon Sarkis demonstrates how to make a Hungarian meatball stew. You'll learn what ingredients, cookware and supplies you'll need to make this recipe. Brandon demonstrates how to make and roll the meatballs, how to make the roux base of the stew, how to prepare the vegetables like celery, onion and carrots for the stew, and how to combine all of these ingredients, together with the noodles and broth, into a delicious and satisfying meal for family and friends.

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Hungarian meatball stew. Let's see, for the ingredients for the Hungarian meatball stew, you're going to need one and a half pounds of ground beef -- something that isn't very fatty. This is actually ground sirloin. So that, or you can just find a low-fat ground beef would be fine there. One half a cup of bread crumbs, which you can buy at the grocery store or you can choose to make yourself. One egg. Let's see, we're going to need salt and pepper, like always. I have two tablespoons of extra virgin olive oil. You could also use just two tablespoons of virgin olive oil, if you'd like. Let's see, we're going to need two carrots, one onion. I've got one rib of celery here that we're going to need. We're also going to need two tablespoons of flour. It's going to be for our roux to thicken the whole thing up. Two tablespoons of sweet paprika. You can use normal paprika if you'd like, but sweet paprika works best for this recipe. I've also got two cups of beef stock or beef broth or beef bouillon, if you must. And one tablespoon of caraway seeds -- the whole ones, not the ground up ones. And just a little bit of butter here. This is going to be for your noodles at the end. We're also going to need to get one large package of egg noodles like this, and because the whole thing gets served on top of the egg noodles. So knowing that, let me show you what equipment you're going to need."