Hungarian Goulash With Meatballs
Saucy and full of flavour, Hungarian goulash is a natural pairing with McCain® Superfries.
Better yet, enjoy this simple salad for a complete and satisfying meal.
1 bag (650 g) McCain® Superfries Straight Cut
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh parsley
1/4 cup (60 mL) sour cream
Meatballs:
1 lb (500 g) lean ground beef
1/3 cup (75 mL) dried bread crumbs
2 tbsp (30 mL) chopped fresh parsley
1 egg
1 tsp (5 mL) paprika
1/2 tsp (2 mL) salt
1 clove garlic, minced
1 tbsp (15 mL) vegetable oil
Tomato Sauce:
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup (60 mL) tomato paste
2 cups (500 mL) beef broth
2 tbsp (30 mL) cooking sherry
2 tbsp (30 mL) paprika
1/4 tsp (1 mL) each salt and pepper
Green Salad
1 shallot, finely chopped
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) honey
1/4 cup (60 mL) extra-virgin olive oil
8 cups salad greens
- Meatballs: Mix together beef, bread crumbs, parsley, egg, paprika, salt and garlic; roll mixture into1 tablespoonful sized meatballs. In large saucepan, heat oil over medium heat. Add meatballs in 2 batches and cook for 5 or 6 minutes or until browned all over. Transfer meatballs to plate. Drain fat.
- Tomato Sauce: Add onion and garlic to saucepan; sauté for 3 or 4 minutes or until softened. Stir in tomato paste; cook for 2 minutes. Add beef broth, sherry, paprika, salt and pepper; simmer for 15 minutes.
- Return meatballs to saucepan; cover and simmer for 30 minutes or until meatballs are tender and sauce is thickened. Meanwhile, cook fries according to package directions; toss with salt and parsley.
- Green Salad: In large bowl, sprinkle shallot with salt and pepper; whisk in vinegar, mustard and honey. Slowly whisk in olive oil; toss with greens.
- Arrange fries in shallow platter; serve with sour cream, meatballs and sauce, and salad on the side.
