Hungarian Lamb Stew

Name: Hungarian Lamb Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 9 servings.
Cuisine: German Dinner Recipes, German Recipes, German Stew Recipes
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

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!

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.

Nutrition Facts

1 cup: 241 calories, 10g fat (4g saturated fat), 71mg cholesterol, 388mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 23g protein.

Originally published as Hungarian Lamb Stew in Country Extra November 1991

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RosWalker

Jul 23, 2014

I have been trying to find the perfect winter stew for years, and I thin I've found it here. Thanks for the experimenting to perfect this recipe. The meat is tender and it's a really delicious sauce. I added carrot and celery (out of habit) and I think it would work fine with most combinations of vegetables- as long as the capsicums are in there. Going back for seconds...