Fozelek Bakso
Hungarian stew with Indonesian meatballs
Ingredients
- 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
Roux
- 1/2 c flour
- Enough water
- 1 tsp paprika powder
Serving
- Sour cream for serving
Instructions
- 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