Roros `Hungarian Meatballs` À Là Kolomán Zsupán

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g minced meat, half and half
  • 1 onion (s)
  • 1 roll, old
  • 1 egg (s)
  • a bit salt
  • some black pepper from the mill
  • some paprika powder, hot and noble sweet
  • some mustard
  • some cayenne pepper
  • 2 cloves garlic, possibly more
  • 1 tablespoon parsley, frozen

For the sauce:

  • 3 bell peppers, red - yellow - green
  • 1 large onion (s)
  • some olive oil, for frying the vegetables
  • 0.25 liter ¼ vegetable stock
  • a bit salt
  • some black pepper from the mill
  • 2 tablespoon tomato paste
  • 0.5 ½ cup sour cream
  • 2 tablespoon paprika pulp, from the tube
  • a little Tabasco, a few splashes - depending on the degree spiciness
  • 1 clove (s) garlic, as required
  • some ketchup, hot as needed
Roros `Hungarian Meatballs` À Là Kolomán Zsupán
Roros `Hungarian Meatballs` À Là Kolomán Zsupán

Instructions

  1. Meatballs:
  2. Soak the rolls in cold water. Then express it.
  3. Peel the onion, halve, slice, then cut into small cubes.
  4. Peel off the garlic cloves, cut into fine slices and mash with a little salt.
  5. Make a homogeneous dough from the ingredients for the meatballs. Form small balls (always moisten your hands with cold water).
  6. Fry meatballs all around in hot fat.
  7. For the sauce:
  8. Wash, core, quarter and cut the paprika into strips.
  9. Peel, halve and slice the onion.
  10. If desired: peel off the garlic clove, cut into fine slices and mash with a little salt.
  11. Sauté the onions in the hot fat, add the paprika strips and garlic and let them roast a little.
  12. Add the tomato and pepper pulp, sweat briefly (not too hot, otherwise it will be bitter!), Then deglaze with the vegetable stock. Put the lid on and let it cook until al dente (approx. 4 minutes).
  13. Let the liquid boil down a little. Season with salt, pepper and possibly Tabasco (caution: Tabasco is extremely hot, a few drops are enough).
  14. Puree part of the sauce with the blender if you like. Stir in the sour cream. Do not let it boil anymore, otherwise the sauce will flocculate. Possibly stir in a little hot ketchup - but it doesn`t have to be.
  15. Serve the meatballs with the sauce.
  16. Boiled potatoes or pasta go well with it.

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