Zsa Zsa’s Meatball Goulasch

This delicious goulasch makes an invigorating dinner or supper dish. Serve with mashed potatoes and a mixed salad and, to drink, some Egri Bikaver.

2 fl. oz. vegetable oil

2 medium-sized onions, finely chopped

1 garlic clove, crushed

2 carrots, scraped and sliced

4 oz. button mushrooms, wiped clean and thinly sliced

1-J- tablespoons paprika

12 fl. oz. beef stock

4 fl. oz. red wine

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon dried dill

1 teaspoon caraway seeds

4 large potatoes, peeled and Zsa Zsa’s Meatball Goulasch may be made the night before you wish to serve it and is just as good the next day. quartered

2 teaspoons cornflour , mixed with

1 tablespoon water

10 fl. oz. sour cream

1 lb. beef, minced

1 lb. lean pork, minced

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried dill

2 teaspoon cayenne pepper

4 slices rye bread, crusts removed and soaked for

5 minutes in

3 tablespoons milk legg

1 teaspoon grated orange rind

First make the meatballs. In a large mixing bowl, beat all the meatball ingredients together until they are thoroughly blended. Using your hands, shape the mixture into small balls. Put all the balls on a large plate or baking sheet, cover them with foil or plastic wrap and put them in the refrigerator to chill for 30 minutes.

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onions, garlic and carrots and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the mushrooms and paprika and mix well. Fry the mixture, stirring occasionally, for a further 3 minutes. Pour in the stock and wine and add the salt, pepper, dill and caraway seeds. Bring the liquid to the boil.

Remove the meatballs from the refrig-erator and remove and discard the foil or wrap. Add the meatballs to the casserole and bring the liquid back to the boil. Reduce the heat to low, cover and simmer the mixture for 1 hour.

Uncover the casserole and add the potatoes. Re-cover and simmer the mix-ture for a further 20 minutes or until the potatoes and meatballs are cooked through. Uncover the casserole and stir in the cornflour mixture and the sour cream.

Cook, stirring constantly, for a further 2 to 3 minutes or until the sauce has thickened and is hot but not boiling.

Remove the casserole from the heat and serve at once, straight from the casserole.



1 teaspoon chopped fresh lemon thyme 1 lb. potatoes, peeled and thickly sliced 16 fl. oz. chicken stock

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Place the seasoned flour on a plate and coat the rabbit pieces in it, shaking off any excess. Set aside.

Place half of the sliced onion on the bottom of a large hot pot or ovenproof casserole. Top with half of the carrots, then with all of the rabbit pieces. Sprinkle the rabbit with the parsley and lemon thyme and cover with the rest of the onion and carrot slices. Top the mixture with a layer of potatoes, in overlapping slices.

Pour the stock into the pot or casserole. Cover the pot or casserole and place it in the oven. Bake for 2 hours, or until the rabbit is just tender when pierced with the point of a sharp knife.

Increase the oven temperature to moderate 350 °F (Gas Mark 4, 180°C). Uncover the hot pot or casserole and continue to bake for a further 30 minutes or until the potatoes are lightly browned.

Remove the hot pot or casserole from the oven and serve at once.

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