Ingredients
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1 1/2 lbs ground sirloin
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1/2 cup breadcrumbs
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1 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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2 tablespoons extra virgin olive oil
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1/2 cup diced onion
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2 carrots, diced
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1 celery, diced
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4 ounces mushrooms, diced
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2 tablespoons all-purpose flour
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2 tablespoons sweet paprika
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2 cups beef broth
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1 tablespoon caraway seed
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buttered egg noodles, with
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butter
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1 large egg
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1 garlic clove, minced
Instructions
- In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.
- In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
- Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
- Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
- Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
- Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
- Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
- Serve over warm egg noodles.