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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Coat the lamb in flour, brown it in oil, then moisten with the wine.
Step 2 of 4: 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.
Step 3 of 4: Salt, pepper, sprinkle with plenty of paprika, add a cup of tomato and cover just to the top with the broth.
Step 4 of 4: Stir and cook over low heat for about 2 hours.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving295 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,788 kJ666 kcal | 945 kJ226 kcal |
| Fat | 52.07 g | 17.65 g |
| of which saturated fatty acids | 25.25 g | 8.56 g |
| Carbohydrates | 3.75 g | 1.27 g |
| of which sugars | 2.51 g | 0.85 g |
| Fibre | 0.62 g | 0.21 g |
| Protein | 41.45 g | 14.05 g |
| Salt | 0.53 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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