Hungarian Lamb Stew
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
493
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).