Goulash is the native stew of Hungary, and almost all meats end up cooked this flavorful way. Serve these meatballs over some buttered egg noodles with a steamed green vegetable for a contrasting color and flavor.
2 tablespoons olive oil
2 large onions, chopped
3 garlic cloves, minced
1 large egg
2 tablespoons whole milk
2 slices seeded rye bread
11/4 pounds ground chuck
Salt and freshly ground black pepper to taste
5 tablespoons paprika, preferably Hungarian
2 tablespoons tomato paste
2 cups beef stock
2 teaspoons crushed caraway seeds
3/4 cup sour cream
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, combine egg and milk in a mixing bowl, and whisk until smooth. Break bread into tiny pieces and add to mixing bowl, and mix well.
3. Add 1/2 of onion mixture and beef, season to taste with salt and pepper, and mix well again. Make mixture into 2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add paprika to the skillet containing remaining onions and garlic. Cook over low heat for 1 minute, stirring constantly. Add tomato paste, stock, and caraway seeds, and whisk well. Bring to a boil over medium-high heat, stirring occasionally.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer the meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Stir in sour cream, and serve immediately. Do not allow sauce to boil.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.