Lamb Goulash is a typical dish of Hungarian cuisine, but it is 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 flavor to the dish. The paprika gives the goulash its intense color and flavor. Served with soft polenta, Lamb Goulash is a true comfort food that warms the heart during the coldest days.
Dust the lamb with flour and brown it in oil, then deglaze with wine
When browned, add the sliced onions, julienned bell peppers, chili pepper, and 1 shot glass of vodka
Season with salt and pepper, sprinkle generously with paprika, add a cup of tomato, and cover with broth
Mix and cook on low heat for about 2 hours
Saucepan
Chopping Board
Knife
Frying Pan
Store in the refrigerator in an airtight container for up to 3 days
Warm and hearty dishes are highly appreciated in winter
Hungary
| 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 |
