12 pounds American lamb cubes
1 1/2 ounces paprika
2 quarts water, beef or chicken stock
1 tablespoon salt
2 teaspoons black pepper
2 pounds onions, cubed
5 pounds carrots, cubed
12 ounces flour
1 quart water
3 pounds noodles
1 ounce poppy seeds
Servings: 48Servings: 4
1. Brown lamb cubes in oven. Dust cubes with paprika. Braise in a kettle with water or stock, salt and pepper until tender, about 30 minutes. Add additional water as necessary. Skim fat.
2. Cook the onions and carrots separately in a steamer. Add onions and carrots to the lamb.
3. Make a slurry with the flour and water. Add to the stew and cook until thickened.
4. Serve Lamb Paprikash over noodles tossed with poppy seeds.
1 1/2 ounces paprika
2 quarts water, beef or chicken stock
1 tablespoon salt
2 teaspoons black pepper
2 pounds onions, cubed
5 pounds carrots, cubed
12 ounces flour
1 quart water
3 pounds noodles
1 ounce poppy seeds
Servings: 48Servings: 4
1. Brown lamb cubes in oven. Dust cubes with paprika. Braise in a kettle with water or stock, salt and pepper until tender, about 30 minutes. Add additional water as necessary. Skim fat.
2. Cook the onions and carrots separately in a steamer. Add onions and carrots to the lamb.
3. Make a slurry with the flour and water. Add to the stew and cook until thickened.
4. Serve Lamb Paprikash over noodles tossed with poppy seeds.
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