Hungarian Lamb stew recipe

hungarian recipes

 

2

lb

lamb stew meat

4

each

slice bacon, chopped

2

medium

potatoes peeled and cut into 1/2-inch cubes

2

Tbsp

butter

1

large

onion finely chopped

2

cloves

garlic (minced)

2

Tbs

parsley, finely chopped

1

medium

green bell pepper chopped

1

medium

red bell pepper cut into 1/4-inch cubes

1

10 oz

tomatoes paste

2

Tbsp

Hungarian paprika

˝

cup

red wine

3

Tbs

tomato juice

1

tsp

caraway seeds

1

cup

water

Salt and black pepper to taste

 

1

Add the bacon in a 6-quart Dutch oven and bring to temperature over medium heat. Add the onions; sauté for 3 minutes.

2

Pushing the onions to the side of the pan, add the lamb and brown the meat in the butter. Stir the paprika, caraway, potatoes, tomatoes and the peppers, into the meat and onions. Add salt to taste.

3

Push the meat and onions to the side and sauté the tomato paste for 2 minutes, and then stir it into the meat and onions. Slowly pour the water into the pan. Stir to dissolve the tomato paste into the water. Bring the water to a boil, then reduce the heat, cover, and simmer for 45 minutes, or until the meat is tender.

4

Add the garlic, red wine, cover, and simmer for 10 more minutes. Taste for seasoning and add salt and pepper, if needed.

Servings: 6

Yield: 6

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 30 minutes

 

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

      441.47

Calories From Fat (9%)

      201.33

% Daily Value

Total Fat 2.33g

          35%

Saturated Fat 0.45g

44%

Cholesterol 27.65mg

42%

Sodium 140.68mg

24%

Potassium 929.33mg

24%

Total Carbohydrates 41.68g

6%

Fiber 7.96g

16%

Sugar 7.09g

 

Protein 10.75g

73%

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