Hungarian Lamb Stew Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 cup equals 241 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 388 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein.
Reviews for Hungarian Lamb Stew
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.