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Hungarian Paprika Lamb Stew with Sour Cream and Noodles
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Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons Hungarian sweet paprika
  • 1 large onion, diced
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 (14-ounce) can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces egg noodles
  • 1 cup sour cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the lamb, onion, carrots, garlic, paprika, beef broth, crushed tomatoes, salt, and pepper to the slow cooker. Stir until the meat and vegetables are evenly coated with the spices and liquid.
  • Cover and cook on low for 8 hours, until the lamb is fork-tender and the broth has thickened slightly.
  • About 15 minutes before serving, cook the egg noodles in a pot of boiling water according to the package directions, then drain.
  • Divide the noodles among four bowls. Ladle the lamb stew over the noodles.
  • Top each bowl with a generous spoonful of sour cream and a sprinkle of parsley before serving.

Notes

Stir the sour cream into individual bowls right before eating so it stays cool and creamy against the hot stew. If the broth seems thin at the end of cooking, remove the lid for the last 30 minutes to let it reduce. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Large Pot