Hungarian Lamb Stew Recipe

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Hungarian Lamb Stew Recipe
Hungarian Lamb Stew Recipe photo by Taste of Home
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Hungarian Lamb Stew Recipe

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5 1 1
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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!
Recommended: Grandma's Best Suppers
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours

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.
Originally published as Hungarian Lamb Stew in Country Extra November 1991, p51

Nutritional Facts

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

  • 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.
Originally published as Hungarian Lamb Stew in Country Extra November 1991, p51

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RosWalker User ID: 7901030 28755
Reviewed 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..."

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