Meatball goulash

Yield: 1 servings

Measure Ingredient
12 ounces Lean minced beef
12 ounces Minced pork
½ medium Red pepper
1 small Onion; finely chopped
1 Clove garlic; crushed
2 tablespoons Parsley; chopped
2 ounces Breadcrumbs
1 Egg
2 tablespoons Flour
2 tablespoons Olive oil
1 Onion; diced
½ Red pepper; seeded and diced
1 Clove garlic; crushed
1 pounds Ripe tomatoes; peeled and chopped
100 millilitres Creme fraiche
½ teaspoon Paprika
Fresh chervil leaves



Prepare the meatballs by placing the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs in to a bowl. Mix well and add the egg and seasoning. Divide into equal balls. Dust lightly with flour. Heat 2 tablespoons of oil in a casserole dish and brown the meatballs, then transfer to a plate.

Sauce: Using the same pan, add the onion and red pepper together and cook for approximately 5 minutes.

Add the garlic, paprika and tomatoes, bring up to simmering point and stir.

Add the meatballs, cover with a tight fitting lid and place in the oven for approximately 1-11/4 hours.

Before serving top with creme fraiche and leaves of fresh chervil.

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Carlton Food Network

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