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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A stew that is a modified Rachael Ray recipe and a great way to warm up a night time meal. Ingredients:
1 1/2 lbs ground sirloin |
1/2 cup breadcrumbs |
1 large egg |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons extra virgin olive oil |
1/2 cup diced onion |
2 carrots, diced |
1 celery, diced |
4 ounces mushrooms, diced |
2 tablespoons all-purpose flour |
2 tablespoons sweet paprika |
2 cups beef broth |
1 tablespoon caraway seed |
buttered egg noodles, with |
butter |
Directions:
1. In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2 in diameter.
2. In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
3. Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
4. Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
5. Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
6. Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
7. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
8. Serve over warm egg noodles.
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