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.
http://www.hungariancooking.com/ |
Cooking is great and can be more than just creating dishes for a day It has become my passion! Practice, practice and keep at it and soon you will master any recipe. HungarianCooking.Com
Saturday, June 7, 2014
Hungarian Lamb stew recipe (See More)
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