Awesome, thank you!

Here’s a favorite recipe of mine. Being Hungarian, I will tell you that good paprika is very hard to find here in the States. Better to use smoked paprika (usually available at any grocery store) if you want paprika that actually has flavor.

For meatballs:
1 lb beef or combination of beef/pork
1 egg
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
1 tsp Hungarian paprika (or used smoked paprika if you can’t find true Hungarian paprika)
1 tsp caraway seeds
salt/pepper

Combine above ingredients in large bowl; form into 1 1/2 inch meatballs. Cook meatballs in olive oil in large skillet, turning often until evenly browned. Set aside on plate with paper towel to drain. Pour off most of fat in skillet, reserving 1-2 tbsp to make sauce.

For sauce:
2 carrots, thinly sliced or chopped
1 small onion, chopped
1 rib celery, chopped
1 14.5 oz can diced fire roasted tomatoes, with juice
1 14.5 oz can beef broth (or use bouillon)
2 Tbsp flour
2 Tbsp Hungarian paprika (or smoked paprika)
1/2 cup sour cream

add the carrots, onion and celery to oil in skillet. Cook, stirring constantly, until softened, about 5 minutes. Stir in the flour and paprika and cook for 1 minute. Pour in the tomatoes and the beef broth and bring to a boil, scraping up any browned bits from the bottom of the pan; season to taste. Add the reserved meatballs, reduce the heat to medium low and simmer until the meatballs are heated through, about 10-15 minutes.

Put the sour cream in a small bowl, then temper it by stirring in a few spoonfuls of the liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve over egg noodles.
Sour cream is optional but really adds a lot of flavor. Hungarians use sour cream like Americans use ketchup

Here’s an adult version of mac & cheese that is a huge hit with our family:

BLT Mac and Cheese
5 cups Water
8 slices of Bacon
4 oz Sharp white Cheddar Cheese
1 oz Parmesan Cheese
4 oz Cream Cheese
1 lb uncooked Pasta (I use macaroni but any similar pasta will do)
1 tsp Salt
.5 tsp Coarsely Ground Black Pepper
1 Large Leek (white and Green portions only)
3 large plum tomatoes

1. Boil water in 8 qt stock pot.

2. meanwhile slice bacon crosswise into thin strips. place into 10 inch skillet; cook over medium-high heat 8-10 minutes or until crisp. Set aside on paper towel lined plate.

3. as bacon cooks, grate cheddar and parmesan cheeses. add pasta, cream cheese ,grated cheeses, salt and pepper to boiling water in stock pot. cover and simmer vigorously 5 minutes, stirring occasionally.

4. as pasta mixture cooks slice leek in half lengthwise then
crosswise into 1/2 in. slices. place into small bowl
and swish in cold water to remove dirt; lift leeks out of
water and stir into pasta mixture. cook uncovered, 5-7
minutes or until pasta is cooked to desired tenderness
and sauce is thickened, stirring occasionally.

5. meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds if desired and dice (I leave seeds etc. in and dice whole). remove stock pot from heat; stir in tomatoes and bacon.