Hungarian Meatballs recipe 40
medium, thinly sliced
dry, or substitute a mix of 3/4 cup water, 1 tsp instant beef bouillon and 1 tbls vinegar
unbleached all-purpose flour
Prepare the basic meatballs and set aside.
Heat the oil in a large skillet.
Add the onions and cook and stir until they are tender.
Add the cooked meatballs, ¾ cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
Heat to boiling then reduce the heat and cover.
Simmer for about 30 minutes, stirring occasionally.
Mix ¼ cup of water and the flour, stir into the sauce mixture.
Heat to boiling, stirring carefully.
Boil and stir for 1 minute.
NOTE: Serve with either boiled potatoes or noodles for a great main dish.