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Fozelek Bakso

Hungarian stew with Indonesian meatballs


  • 2 cans green beans drain, rinse
  • 15 baby carrots
  • 6-8 baby potatoes
  • 1/2 of a small onion
  • 4-5 garlic
  • 20 bakso meatballs
  • 2 Knorr cubes
  • Mushroom granules Vegeta powder, to enhance flavor
  • Enough water for the pot


  • 1/2 c flour
  • Enough water
  • 1 tsp paprika powder


  • Sour cream for serving


  • Slice bakso, set aside
  • Slice carrots, baby potatoes, set aside
  • Slice garlic, set aside
  • Place veggies into a pot, with onion and garlic slices, pour enough water to cover
  • Bring to boil to soften
  • Stir in rinsed green beans
  • Add in bakso slices
  • Bring back to boil, if needed, add more water to cover goodies in the pot
  • Drop in chicken cubes, season with mushroom granules, Vegeta powder
  • Mix roux ingredients in a bowl/cup
  • Stir in roux to the pot, and cook til thicken
  • Serve with a dollop sour cream and buns