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Hungarian Lamb Stew

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

In a Dutch oven, cook bacon over medium heat until crisp. Using a

Printed from tasteofhome.com Nov 19, 2008

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Hungarian Lamb Stew cont.

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.