INGREDIENTS

  • 1 1/2 lbs ground sirloin
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 garlic clove , minced
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onions
  • 2 carrots , diced
  • 1 celery , diced
  • 4 ounces mushrooms , diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sweet paprika
  • 2 cups beef broth
  • 1 tablespoon caraway seeds
  • buttered egg noodles, with
  • butter

DIRECTIONS

  1. 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.
  2. 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.
  3. Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
  4. 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.
  5. Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
  6. Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
  7. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
  8. Serve over warm egg noodles.