Saturday, June 7, 2014

Hungarian Lamb stew recipe  (See More)

Add the bacon in a 6-quart Dutch oven and bring to temperature over medium heat. Add the onions; sauté for 3 minutes.
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.
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.
Add the garlic, red wine, cover, and simmer for 10 more minutes. Taste for seasoning and add salt and pepper, if needed.

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