Lamb Goulash is a typical dish of Hungarian cuisine, but also loved in many other countries. Its original recipe calls for beef, but in this version, we will use lamb for an extra touch of flavor. The meat is slowly cooked with onions, peppers, hot chili, and tomato sauce, enriched with vodka and white wine that give a unique taste to the dish. The paprika gives goulash its intense color and flavor. Served with soft polenta, Lamb Goulash is a true comfort food that warms the heart on colder days.
Dredge the lamb in flour and brown it in oil, then deglaze with wine
Once browned, add sliced onions, julienned peppers, chili, and 1 shot glass of vodka
Season with salt and pepper, sprinkle generously with paprika, add a cup of tomato, and cover with broth
Stir and cook over low heat for about 2 hours
Saucepan
Cutting Board
Knife
Frying Pan
Store in the refrigerator in an airtight container for up to 3 days
Rich and flavorful dishes are highly appreciated in winter
Hungary
| 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 |
