Hungarian Lamb Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavorings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

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

2 Using a slotted spoon, remove to paper towels, reserving drippings.

3 Cook onions in drippings until tender. Remove onions.

4 Brown meat in drippings on all sides over medium-high heat.

5 Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers.

6 Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

7 Add additional water, if necessary.

8 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.

9 In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.

10 Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.

11 With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.

12 In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.