Hungarian Lamb Stew
A sheepherder's fair is held every July in Powder River, Wyoming, and one of the events is a lamb/mutton stew cook-off. I experimented with this recipe for about a year, but it was worth the effort - I won first place!
SERVINGS
|
9
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
30 min. |
COOK
|
120 min.
|
TOTAL
|
150 min.
|
INGREDIENTS
- 3 slices bacon, cut into 1-inch pieces
- 2 medium onions, thinly sliced
- 2 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons Hungarian paprika
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 1 garlic clove, minced
- 1 medium green pepper, sliced, divided
- 1 medium sweet red pepper, sliced, divided
- 1 cup water
- 3 medium potatoes, peeled and cut into 3/4-inch pieces
- 1 large tomato, sliced
DIRECTIONS
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat.
Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary.
Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary. Yield: 9 servings.