| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Archived, Hungary, Lamb/mutton, Soups/stews, Upload | 8 | Servings | |
INGREDIENTS
| 3 | Bacon | |
| 1 | Onions, minced | |
| 2 | lb | Lamb, lean boned 1/4" dice |
| 1 | pn | Caraway seeds |
| 1 | T | Paprika |
| 1 | Garlic cloves, mashed | |
| 1 | lb | Beans, green 1" pieces |
| fresh not canned | ||
| 2 | T | Salt |
| 1 | T | Flour, all-purpose |
| 1 | T | Lard |
| 1 | lb | Potatoes, peeled diced |
| 1/2 | Bay leaf | |
| 1 | pn | Pepper, black |
| 3/4 | c | Sour cream |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 408
Calories From Fat: 195
Total Fat: 21.8g
Cholesterol: 89.4mg
Sodium: 2022.5mg
Potassium: 667.9mg
Carbohydrates: 26.6g
Fiber: 3.8g
Sugar: 4.2g
Protein: 26.3g