Lamb Paprikash

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons cooking oil or 3 tablespoons bacon fat
• 1 1/2 lbs lamb tenderloin, cut into 1 1/2 inch cubes
• 1 tablespoon flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 onion, cut into thin slices
• 2 large green bell peppers, cut into thin strips
• 4 teaspoons paprika
• 1 1/2 cups low-sodium chicken stock or 1 1/2 cups homemade chicken stock
• 3/4 cup sour cream
• 3/4 lb egg noodles

Recipe

• 1 in a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
• 2 toss the lamb with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
• 3 add about half the lamb to the pot and brown for about 3 minutes; remove.
• 4 repeat with the remaining lamb and an additional tablespoon of fat; remove.
• 5 reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
• 6 add the onion and bell peppers.
• 7 cook, covered, stirring occasionally, for 7 minutes.
• 8 stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika.
• 9 cook, stirring, for 30 seconds.
• 10 add the lamb with any accumulated juices and the broth.
• 11 bring to a boil, reduce the heat, and simmer, partially covered, until the lamb is just done, 10 to 15 minutes.
• 12 reduce the heat to very low and whisk in the sour cream.
• 13 meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
• 14 remove 1/2 cup of the sauce from the stew and toss with the noodles.
• 15 serve the stew over the noodles.