Hungarian Lamb Stew

If you have about 2 hours and 30 minutes to spend in the kitchen, Hungarian Lamb Stew might be an amazing gluten free, dairy free, and whole 30 recipe to try. This recipe serves 9 and costs $1.38 per serving. This main course has 233 calories, 24g of protein, and 9g of fat per serving. This recipe from Taste of Home has 9 fans. If you have bacon, green bell pepper, tomato, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. Only a few people really liked this Eastern European dish. With a spoonacular score of 70%, this dish is solid. If you like this recipe, take a look at these similar recipes: Hungarian Stew, Hungarian Winter Stew, and Hungarian Beef Stew.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

3 slices bacon, cut into 1-inch pieces

1 teaspoon caraway seeds

1 garlic clove, minced

1 medium green pepper, sliced, divided

2 tablespoons Hungarian paprika

2 pounds lamb stew meat, cut into 1-inch cubes

2 medium onions, thinly sliced

3 medium potatoes, peeled and cut into 3/4-inch pieces

1 medium sweet red pepper, sliced, divided

1 teaspoon salt

1 large tomato, sliced

1 cup water

Equipment:

slotted spoon

paper towels

dutch oven

frying pan

Cooking instruction summary:

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. Originally published as Hungarian Lamb Stew in Country ExtraNovember 1991, p51 Nutritional Facts 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. Print Add to Recipe Box Email a Friend

 

Step by step:


1. 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.

2. Remove onions. Brown meat in drippings on all sides over medium-high heat.

3. Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers.

4. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

5. Add additional water, if necessary.

6. Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes.

7. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary.


Nutrition Information:

Quickview
191k Calories
22g Protein
8g Total Fat
5g Carbs
22% Health Score
Limit These
Calories
191k
10%

Fat
8g
13%

  Saturated Fat
2g
18%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
70mg
23%

Sodium
377mg
16%

Get Enough Of These
Protein
22g
45%

Vitamin B12
2µg
46%

Vitamin C
32mg
39%

Selenium
24µg
35%

Vitamin B3
6mg
34%

Zinc
4mg
30%

Vitamin A
1401IU
28%

Phosphorus
225mg
23%

Vitamin B2
0.29mg
17%

Vitamin B6
0.33mg
17%

Potassium
475mg
14%

Iron
2mg
13%

Vitamin B1
0.19mg
13%

Folate
39µg
10%

Magnesium
38mg
10%

Vitamin B5
0.9mg
9%

Copper
0.18mg
9%

Manganese
0.14mg
7%

Vitamin E
1mg
7%

Fiber
1g
7%

Vitamin K
4µg
4%

Calcium
25mg
3%

covered percent of daily need
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