Hungarian Lamb Stew Recipe
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!
Prep: 30 min.
Cook: 2 hours
Yield: 9 Servings
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.
Nutritional Analysis: 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.
Originally published as Hungarian Lamb Stew in Country Extra November 1991, p51
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment