Meatballs with goulash cream and spinach potato stew

Hungarian recipe – Gulyáskrémes húsgombócok spenótos burgonyafőzelékkel

Preparation Time: 30 minutes | Serves: 4 | Difficulty: Intermediate

Ingredients for 4 people: 

• 400 g mixed minced beef and pork
• 40 g Univer Goulash Cream
• 40 ml sunflower cooking oil, for frying
• 40g butter
• 1 medium red onion
• 500g potatoes
• 2 bay leaves
• 120 ml full-fat sour cream
• 100 g fresh spinach
• salt, freshly ground pepper

Preparation:

Melt the butter in a pot and sauté the diced red onion in it. When it is glassy, ​​add the diced potatoes – stir them together. Pour in about 300 ml of water – add two bay leaves, salt and pepper – it does not need to be covered. Cook under a lid over medium heat. When the potatoes are soft, remove a small ladleful of it along with its cooking liquid and blend it. Put it back in the pot like this, then mix the vegetable mixture with the sour cream. At this point, add the fresh spinach leaves – let it boil. 

Mix the mixed minced meat thoroughly with the Univer Goulash Cream, then shape into walnut-sized balls. Fry in a frying pan in a little hot oil until nicely browned on all sides. 

We offer the creamy vegetable soup with freshly fried meatballs.