HUNGARIAN LAMB STEW
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!
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 241 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 388mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
VEAL OR LAMB PAPRIKASH
Provided by Rachael Ray : Food Network
Time 3h30m
Yield : 4 servings, plus leftovers
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
- Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
- Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
- For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
- Any leftover stew is great for lunch or with poached eggs.
IRISH-STYLE LAMB STEW
Authentic Irish-style stew made with lamb, potatoes and carrots.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
- Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., 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. , 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.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
HUNGARIAN GOULASH STEW
a family recipe
Provided by lnguyen
Time 2h
Yield Serves 4
Number Of Ingredients 22
Steps:
- Cut beef into 1 inch squares, add 1/2 tsp. salt and lightly dust with plain flour.
- Chop onions and brown in oil, add beef and paprika. Add garlic and chopped tomato.
- Let beef simmer in its own juice along with salt and paprika for 1 hr on very low heat.
- Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
- Add more paprika if required towards the end, sauce should be thick and flavorsome. You can also add a tablespoon of flour at end to thicken slightly.
- Prepare the nokedli to accompany the goulash:
- Hand-beat eggs with fork for 30 secs and add water. Add flour to beaten eggs and add salt.
- Mix well until it forms a ball. Let it stand for 1/2 hour for flour to mellow.
- Take a teaspoonful of the mix and drop into boiling water. Repeat until mix is finished. Once dumplings rise to surface they are ready (normally takes about 1 min).
- Once you have removed all the nokedli, mix it in with a bit of salted butter and chopped parley.
- Mix the sourcream and horseradish cream. Top the goulash with the cream. Garnish with parsley and serve it with the nokedli.
GREEK LAMB STEW
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!
Provided by nickysmama
Categories Soups, Stews and Chili Recipes Stews
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g
PORK OR LAMB GOULASH A' BLANC
Make and share this Pork or Lamb Goulash A' Blanc recipe from Food.com.
Provided by papergoddess
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in oil until onion is tender.
- Add remaining ingredients EXCEPT sour cream.
- Cover and simmer slowly 1 1/2 hours.
- (You can simmer in the oven in a tightly covered baking dish at 325F for 2 hrs.) You may add sour cream before serving.
- Do not boil after adding it.
- Serve over hot cooked noodles, spaetzle, or mashed potatoes.
Nutrition Facts : Calories 481.2, Fat 23, SaturatedFat 7.1, Cholesterol 162.4, Sodium 116.8, Carbohydrate 9.8, Fiber 1.2, Sugar 6.3, Protein 56
SIMPLE LAMB STEW IN DUTCH OVEN
This is a recipe I created one day when in a real hurray to throw together something for dinner with very little time to do it. The results were surprising! Give it a try and see what you think! What really makes the difference here is hte cast iron dutch oven. It is the absolute best way to cook a stew. If you have never tried a cast iron dutch oven, get one! you will not be disappointed. The results can not be duplicated in any other style of cooking.
Provided by Dave Salch
Categories Stew
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place dutch oven on high heat stove-top to pre-heat.
- Preheat the oven to 300 degrees.
- Cut Lamb chops into 1/2 or 1/3 pieces.
- soak in milk while preparing the breading.
- combine both flours, salt, seasoned salt, pepper, paprika in a flat pan.
- Roll milk soaked lamb chop pieces in flour mixture to coak all sides.
- Pour enough olive oil into dutch oven to cover the botton about 1/8 to 1/4 inch. If the oil starts to smoke slightly the temp is perfect. Quickly drop the coated lamb pieces into the oil.
- Cut the potatoe into stew size peices, drop into the dutch oven. Carefully flip the contents (do NOT stir) once.
- Cut the carrots into stew size peices and drop into the dutch oven. Carefully flip the contents once.
- Cut the onions into eights and drop into dutch oven. Carefully flip the contents once.
- crush and peel the entire head of garlic, then chop into smaller peices. Drop into dutch oven. Flip the contents once again.
- Sprinkle the basil and a little additional seasoned salt.
- Pour in the half bottle of red wine and chicken stock.
- Flip the contents carefully one more time, then plavce the top on the dutch oven. remove from stovetop heat.
- now place hte dutch oven with cover on, into the oven at 300 degrees, on a lower rack. Let this cook for 3-4 hours. 30 minutes before serving, turn oven up to 350 degrees.
- Once serving time arrives, pull the dutch oven from the oven and remove the top. Let it sit on a cool stovetop for 15 minutes or so. (this lets extra moisture evaporate).
Nutrition Facts : Calories 781.9, Fat 37.7, SaturatedFat 10.6, Cholesterol 51.4, Sodium 1462.3, Carbohydrate 74.8, Fiber 9.6, Sugar 8.1, Protein 23.5
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