Lamb Goulash is a typical dish of Hungarian cuisine, but it is also loved in many other countries. The original recipe uses 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 pepper, and tomato sauce, enriched with vodka and white wine that give the dish a unique taste. Paprika gives the goulash its color and intense flavor. Served with soft polenta, Lamb Goulash is true comfort food that warms the heart during the coldest days.
Flour the lamb, brown it in oil, then moisten it with wine
When it is browned, add the sliced onions, julienned peppers, chili pepper, and 1 shot of vodka
Salt, pepper, sprinkle with plenty of paprika, add a cup of tomato sauce, and cover with broth
Stir and cook on low heat for about 2 hours
Casserole
Cutting Board
Knife
Pan
Store in the refrigerator in an airtight container for up to 3 days
Hot and flavorful dishes are much appreciated in winter
Ungheria
| Energy (kcal) | 213.17 |
| Carbohydrates (g) | 10.52 |
| of which Sugars (g) | 10.52 |
| Fat (g) | 12.16 |
| of which Saturates (g) | 5.74 |
| Protein (g) | 11.78 |
| Fiber (g) | 6.76 |
| Sale (g) | 0.06 |
