| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soups/stews, Lamb/mutton, Hungary, Upload, Archived | 8 | Servings | |
INGREDIENTS
| 3 | sl | Bacon |
| 1 | md | Onions; minced |
| 2 | lb | Lamb, lean; boned, 1/4" dice |
| 1 | pn | Caraway seeds |
| 1 | tb | Paprika |
| 1 | Garlic cloves; mashed | |
| 1 | lb | Beans, green; 1" pieces, fresh, not canned |
| 2 | tb | Salt |
| 1 | tb | Flour, all-purpose |
| 1 | tb | Lard |
| 1 | lb | Potatoes; peeled, diced |
| 1/2 | Bay leaf | |
| 1 | pn | Pepper, black |
| 3/4 | c | Sour cream |
| 1 | tb | Parsley, flat; chopped |
INSTRUCTIONS
Cut the bacon into small pieces and fry in a saucepan until it releases enough fat to fry the onion. Add the onion and fry for 5 minutes. Put lamb in pot and add 1/4 cup water, caraway seeds, paprica and garlic. Cook covered over very low heat until done. Stir often, and add a little water every now and then to prevent burning. In the meantime cook cut green beans in 2 cups water with 1/2 teaspoon salt until they are tender but still somewhat crunchy. Save the cooking liquid. Make a roux with flour and lard and cook it to a golden-brown color. Dilute with 1 cup cold water and add to meat in pot. Cook potatoes with bay leaf and 1/2 teaspoon salt in 1 1/2 qts water until they are done but not soft. Pour both potatoes and beans with their cooking liquid into the meat pot. Add enough water to make 2 quarts. Add salt to taste, about 1 tablespoon, and the pepper. Bring to a slow boil and cook for an additional 10 minutes. Adjust seasoning and mix in sour cream. Put in soup tureen and sprinkle with parsley. MM and upload by DonW1948@aol.com / CH File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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