Lamb paprikash – a detailed recipe for cooking. friends: 
Time: 3 hours. 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.2 kg chopped into small pieces of calf scapula or shanks without bone or 1.2 kg. scapula of a young lamb or meat with legs without bones
- Salt and ground black pepper
- Wheat flour for breading
- Extra Virgin Olive Oil
- 6 tbsp. l sliced butter
- 3 chopped onion heads
- 3 tbsp. l plus 1 tsp sweet paprika
- 1.5 tsp ground cumin
- 2 – 3 large crushed cloves of garlic
- 2 large fresh bay leaves
- 1 Bulgarian seed-peeled and coarsely chopped green pepper
- 1 peeled and coarsely chopped red Bulgarian pepper
- 1 large chopped tomato
- 1.5 tbsp. chicken stock (if using veal) or beef broth (if using lamb)
- 1.5 tbsp. dry white wine (if using veal) or dry red wine (if using lamb)
- 1 tbsp. cream fresh plus a few spoons for decoration
- 1/2 tbsp. capers (pickle drain) for decoration (optional)
Recipes with similar ingredients: beef, lamb, pepper sweet, tomatoes, onions, garlic, paprika, cumin, bay leaf, white wine, cream fresh, capers
Recipe preparation:
- Preheat the oven to 180 ° C. Bring the meat to room temperature temperature. Dry it with a paper towel, then copiously sprinkle with salt and pepper and roll in flour. In a large roasting pan on moderately high heat a little olive oil. Add meat in batches and fry well on all sides. Put on a plate.
- Pour some more olive oil into the pan and reduce fire to medium. Add the butter and melt it. Put the onions and fry until soft, 15-20 minutes. Add 3 tbsp. l paprika, cumin, garlic, bay leaves, bell pepper and tomatoes. Stir and warm the mixture for 1-2 minutes. Pour in the broth and wine, then put the meat in the pan again. Cover it, put in oven and cook until the meat is soft, about 2 hours.
- Transfer meat to a dish and cover with foil. Submersible mashed the sauce directly in the pan with a blender. Add fresh cream and cook until the sauce is cooked, 20-30 min. Put the meat back in the pan. (If you do not serve the meal immediately, cool the stew and refrigerate before use. Preheat in the oven or over medium heat.) Just before serving, add the remaining a teaspoon of paprika to make the dish more flavorful. fry the capers in a little olive oil, until they become crispy. Put a few spoons on the stew cream-fresh and fried capers. (Green, red and white colors symbolize the Hungarian flag.) The remains of stew can be used on lunch or poached eggs.
