Meatballs – Hungarian Style Ragout

Summary

Ingredients

• 500 g minced beef
• 500 g minced meat, mixed
• 2 teaspoons mustard
• 1 egg (s)
• 1 tablespoon breadcrumbs
• salt and pepper
• Paprika powder, noble sweet
• Caraway powder
• Rosemary, ground
• Garlic powder
• 2 tablespoon herbs, (salad herbs with onions)
• oil
• 1 large onion (s)
• 3 clove (s) garlic
• 75 g ham, leaner, diced
• 1 zucchini
• 1 medium cucumber (s)
• 3 bell peppers, red, yellow and green
• 5 tomato (s)
• 2 cubes vegetable stock for 1 liter liquid - but only dissolve in 1/ liter water!
• 0.5 tube ½ tomato paste
• some cream or condensed milk

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Instructions

1. In a bowl, mix the minced beef, mixed minced meat, 2 teaspoons mustard, 1 egg, 1 tablespoon breadcrumbs, salt, pepper, paprika powder, caraway powder, ground rosemary, garlic powder, and 2 tablespoons salad herbs. Knead well and shape into small balls.
2. Heat 1 tablespoon oil in a large pan over medium-high heat. Fry the meatballs until browned all over, about 8-10 minutes. Remove and set aside.
3. Heat 1 tablespoon oil in the same pan over medium heat. Dice the large onion and 3 garlic cloves (or roughly chop them). Dice the ham into small pieces if needed. Add all three to the pan. Sweat for 3-4 minutes, stirring occasionally.
4. Clean, wash, and dice the zucchini and cucumber. Wash, clean, and cut the bell peppers into strips. Wash, clean, and cut the tomatoes into cubes.
5. Add the prepared vegetables to the pan with the onion, garlic, and ham. Fry over medium heat for 5 minutes, stirring occasionally so nothing sticks.
6. Dissolve the 2 vegetable stock cubes in 0.5 liters of water. Pour the stock into the pan and stir in half a tube of tomato paste.
7. Return the meatballs to the pan. Simmer over medium heat for 15-20 minutes, stirring gently occasionally, until the sauce thickens slightly. Stir in the cream or condensed milk. Season with salt and pepper to taste.
8. Serve with rice or mashed potatoes.