Lamb Paprikash

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 1/2 lbs lamb tenderloin, cut in 1 1/2 inch cubes
• 1 tablespoon flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1 onion, sliced thin
• 2 green bell peppers, cut in strips
• 4 teaspoons paprika
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 3/4 lb egg noodles

Recipe

• 1 in a large pot, heat 1 tablespoon of the oil over moderately high heat. toss the lamb with the flour, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.
• 2 add about half the lamb to the pot and brown for about 3 minutes. remove. repeat with the remaining lamb and additional tablespoon oil. remove.
• 3 reduce the heat to moderately low and add the remaining tablespoon oil to the pan. add the onion and bell peppers. cook, covered, stirring occasionally, for 7 minutes.
• 4 stir in the remaining 1 ¼ teaspoons salt, ¼ teaspoon black pepper, and the paprika. cook, stirring, for 30 seconds.
• 5 add the lamb with any accumulated juices and the broth. bring to a boil, reduce heat and simmer, partially covered, until the lamb is just done, 10-15 minutes.
• 6 reduce the heat to very low and whisk in the sour cream.
• 7 meanwhile in a large pot of boiling salted water, cook the egg noodles until just done, about 7 minutes. drain.
• 8 remove ½ cup of the sauce from the stew and toss with the noodles. serve the stew over the noodles.