| 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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