Hungarian Stew


1 1/2 - 2lb middle neck of lamb or mutton, as lean as possible

1 large onion

1 oz butter, margarine or dripping

4 oz bacon

1 lb potatoes


1 teaspoonful paprika pepper

1 small glass of red wine (any fairly cheap quality will serve)

Good pinch of caraway seeds

1/2 pint water


Peel onion and chop. Cut bacon into fairly small pieces. Peel potatoes and slice.

Tie up caraways seeds in a piece of muslin.

Trim the meat, and cut into medium size pieces.

Melt the fat in a pan and fry the meat with the bacon and chopped onion. Skim these ingredients from fat (when lightly browned) with draining spoon and transfer to a casserole.

Fry peeled and sliced potatoes in remaining fat, until these are lightly coloured, before adding to the meat.

Season to taste with salt and papricka, add wine, water and caraway seeds.

Cover casserole and braise slowly in a low oven for about 2 hours or until the meat is tender.

Serve with white rice and green vegetables.

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