Lamb Ragout with Hungarian Noodles

1 pound boneless lamb

1 teaspoon salt

1 teaspoon paprika

½ teaspoon pepper

2 tablespoons butter

1 cup onions, diced

½ cup carrots, diced

½ cup celery, diced

2 cups stock

½ cup red wine

¼ cup tomato purée

½ teaspoon dried thyme

2 tablespoon all-purpose flour

1 cup sour cream

2 tablespoons minced parsley

 

In a skillet, melt the butter over a medium high heat add onions, carrots, celery and garlic and sauté about 5 minutes. Remove to a bowl and set aside and add the boneless lamb cut into bite size pieces seasoned with the salt, paprika and pepper. Cook the lamb for about 10 minutes until it starts to brown and then pour the vegetables back in the pan. Don’t let this get too browned. Sir in the flour and mix it well and then add the stock and stir until the sauce thickens. Lower the heat and add red wine, tomato purée and thyme. Simmer for about 45 minutes or until the lamb is tender and the stew has become rich and thick, stir frequently to make sure the sauce doesn’t burn. Serve with the freshly made noodles and top with sour cream mixed with ½ cup of the lamb gravy and parsley on top.

Hungarian Noodles

2 eggs

2 tablespoons oil

1/2 cup water

1/2 cup milk

2 1/2 cups flour

1/2 teaspoons salt

1/4 teaspoon baking soda

4 quarts water

2 teaspoons salt

Using an electric mixer and blend the eggs, oil, water, milk, flour, 1/2 teaspoon salt and the baking powder together. Mix well and set aside while you bring 4 quarts of water with 2 teaspoons salt to a boil. Using a spaetzle maker (readily available at any cooking store or online – amazon has one for $10 that is what I use) squeeze the dough into the boiling water. You can use a flat cheese grater if you don’t want to buy a spaetzle maker and slowly pour the dough over it and scrape it through the holes into the boiling water. When the dumplings float to the surface they are done.

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