Hungarian Ghoulash Casserole

lb. ground pork ( i am using ground beef)

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp pepper

1 tablespoon veg. oil

1 cup sour cream (divided)

1 tablespoon cornstarch

1 can (10 1/2 oz) cream of celery soup (undiluted)

1 cup milk

1 teaspoon paprika

1 package (12 ounces) egg noodles cooked & drained

1. Preheat oven to 325 degrees. Spray 3 qt casserole dish with nonstick cooking spray. 2. combine meat, salt, nutmeg + pepper. 3. Shape into 1 inch balls. 4.Heat oil in larege skillet over med-high heat. Add meatballs; cook 10 minutes or until browned on all sides , and no longer pink in the center. 5.Remove meatballs from skillet; discard drippings. 6. Stir together 1/4 cup sour cream + cornstarch in small bowl. Spoon into same skillet. 7.Add remaining 3/4 cps sour cream, soup, milk & paprika. Stir until smooth! 8. spread noodles in prepared casserole dish. arrange meatballs over noodles, and cover with sauce. bake 20 minutes or until hot.

Swedish Meatballs

Well for tonights dinner, I served Swedish Meatballs. My husband was leary of meatballs NOT serve on a torpedo roll, with red sauce. But he enjoyed these, so did Jr, who HATES meat. So here is the recipe I used. Believe it or not, I actually followed the recipe.




1 1/2 Cups fresh bread crumbs

1 cup heavy cream

2 tablespoons butter (divided)

1 small onion, chopped

1 pound ground beef

1/2 pound ground pork

3 tablespoons fresh parsley, divided

1 1/2 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon black pepper

1 cup beef broth

1 cup sour cream

1 tablespoon all purpose flour

1 Combine bread crumbs and heavy cream in a small bowl, mix well. Let stand 10 minutes.

2. Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 5 minutes or until onion is tender.

3. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, all spice, and pepper in large bowl; mix well. Cover; refrigerate 1 hour.

4. make about 36 (small) meatballs. Melt remaining tablespoon of butter in the same skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in the center. Remove meatballs; drain on paper towels.

5. Drain fat from skillet, but DO NOT wash. Pour broth into skillet, Heat over medium-high heat, stirring frequently and scrappin gup any browned bits. Reduce heat to low.

6. Combine sour cream and flour in small bowl; mix well. Stir sour cream mixture into skillet;cook 5 minutes, stirring constantly. Do Not boil. Add meatballs; cook 5 more minutes. Sprinkle with remaining parsley.