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VINTAGE MUTTON STEW (Sziireti birkagulyas)

By Nelly de Sacellary         print
This recipe is from Hungarian Specialties Cookery Book by Nelly de Sacellary.

After the vintage is over, it is a custom that the wine-grower invites all his workers to a dinner cooked in the open. The amount of meat used depends on the number of guests. In the old days there were homes where ten sheep were killed during the vintage and the festival lasted till morning with eating, drinking, dancing.

Ingredients

  1. 2 Ibs. mutton
  2. 3 onions
  3. 3 tablespoonsful lard
  4. 1 tablespoonful paprika
  5. 1 tomato
  6. 2 green peppers
  7. potatoes, noodles

Steps

  1. Cut into squares many onions
  2. Fry in hot lard adding paprika and mutton chopped into squares
  3. Add fresh tomatoes and green peppers, salt,
  4. Allow to stew adding a little water from time to time.
  5. When meat is soft, serve and garnish with potatoes cooked in salt water.

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Number of servings: 1
Prep time: 0 minutes
Cooking time: 0 minutes
Tags: hungarian cuisine, mutton, lamb, stew, goulash

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