Lamb Goulash is a typical dish of Hungarian cuisine, but it is also loved in many other countries. Its original recipe calls for beef, but in this version we use lamb for an extra touch of flavor. The meat is slowly cooked together with onions, bell peppers, hot chili pepper and tomato sauce, enriched with vodka and white wine that give the dish a unique flavor. Paprika gives the goulash its color and intense taste. Served with soft polenta, Lamb Goulash is a true comfort food that warms the heart on colder days.
Coat the lamb in flour, brown it in oil, then moisten with the wine.
When it is nicely colored, add the sliced onions, the bell peppers cut into julienne strips, the chili pepper and 1 small glass of vodka.
Salt, pepper, sprinkle with plenty of paprika, add a cup of tomato and cover just to the top with the broth.
Stir and cook over low heat for about 2 hours.
Casserole
Cutting Board
Knife
Pan
Store in the refrigerator in an airtight container for up to 3 days
Hot and flavorful dishes are much appreciated in winter
Ungheria
| Energy (kcal) | 222.89 |
| Carbohydrates (g) | 0.74 |
| of which Sugars (g) | 0.74 |
| Fat (g) | 17.58 |
| of which Saturates (g) | 8.54 |
| Protein (g) | 13.94 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.08 |
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