Delia Smith Goulash Meatballs Recipe

This Delia Smith Goulash Meatballs Recipe is a rich and smoky recipe, which features tender beef meatballs simmered in a robust paprika sauce. It’s a comforting mid-week dinner, ready in about 45 minutes.

Delia Smith Goulash Meatballs Recipe Ingredients

For the Meatballs:

• 1 lb (450g) lean ground beef
• 1 egg, beaten
• 1/4 cup dried bread crumbs
• 1 clove garlic, minced
• 1 tablespoon paprika (Hungarian sweet paprika is best)
• 1/2 tsp salt
• Freshly ground black pepper

For the Goulash Sauce:

• 1 tablespoon oil (or use fat from meatballs)
• 1 large onion, chopped
• ½ lb (225g) mushrooms, sliced
• 1 clove garlic, minced
• 2 cups beef broth
• 1 cup water
• 1/4 cup tomato paste
• 1 tablespoon paprika
• 2 tbsp chopped fresh parsley (for garnish)

How To Make Delia Smith Goulash Meatballs Recipe

1. Make the meatball mixture: In a medium mixing bowl, combine the ground beef, beaten egg, bread crumbs, half of the minced garlic (1 clove), 1 tablespoon of the paprika, and the salt. Season generously with freshly ground black pepper. Use your hands to mix until all ingredients are well-blended and the spices are distributed evenly.
2. Form and brown: Use a tablespoon or ice cream scoop to portion the mixture and roll into firm meatballs (approx. 1.5 inches). Heat a large non-stick frying pan over medium-high heat. Add the meatballs in batches (do not overcrowd). Brown them briefly on all sides to develop a crust, about 5 minutes. They do not need to be cooked through. Transfer to a plate and set aside.
3. Sauté the vegetables: Reduce the heat to medium. Using the fat left in the pan from the meatballs (add a splash of oil if dry), add the chopped onion, sliced mushrooms, and the remaining minced garlic. Sauté for about 3-5 minutes until the onion is soft and the mushrooms have browned slightly.
4. Build the sauce: Stir in the tomato paste and the remaining 1 tablespoon of paprika. Cook for 1 minute to toast the spice. Pour in the beef broth and water. Bring the liquid to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 10 to 15 minutes.
5. Finish cooking: Return the browned meatballs and any resting juices back into the pan with the sauce. Simmer gently for another 10 minutes, turning the meatballs occasionally, until they are cooked through and the sauce coats them richly.
6. Serve: Sprinkle with chopped fresh parsley for a burst of color and freshness. Serve hot.

Recipe Tips

• The Paprika: The success of a goulash relies on the quality of the paprika. Use a good quality Hungarian sweet paprika for an authentic flavor. If you like heat, swap half of it for hot paprika.
• Breadcrumbs: Using dried breadcrumbs is traditional here to bind the meat without making it heavy. If the mixture is too wet, add another tablespoon of crumbs; if too dry, a splash of milk.
• Don’t Overcook: Lean ground beef can dry out if simmered too long. Once the meatballs are cooked through (approx. 10 minutes in the sauce), serve them immediately.
• Mushroom Texture: Slicing the mushrooms thickly ensures they retain a meaty texture that stands up to the beef.

What To Serve With Delia Smith Goulash Meatballs

This saucy dish needs a starch to soak up the rich paprika gravy.

• Egg Noodles: Buttered wide egg noodles or tagliatelle are the classic pairing.
• Rice: Steamed white or brown rice.
• Mashed Potatoes: Creamy mash is perfect for comfort food nights.
• Sour Cream: A dollop of sour cream on top is traditional and cuts the richness.

How To Store Delia Smith Goulash Meatballs Recipe

• Refrigerate: Store the meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a saucepan over medium-low heat. You may need to add a splash of water or broth if the sauce has thickened too much in the fridge.
• Freeze: This dish freezes beautifully. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Delia Smith Goulash Meatballs Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 32g

Nutrition information is estimated per serving based on 4 servings.

FAQs

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