Free Cooking Recipes

An unusual lamb stew, Agneau a la Hongroise is flavoured with paprika and mushrooms. A good main dish at lunch or dinner, it may be served with buttered noodles and a fresh, green salad.
6 SERVINGS
3 lb. lower ribs or shoulder of lamb, boned
5 oz. [ cup] butter
teaspoon salt
1 level tablespoon paprika
2 medium-sized onions, peeled and chopped
2 tablespoons flour
6 fl. oz. white wine
10 fl. oz. [1 cups] veal stock, or
stock made with a veal or
chicken stock cube
1 bouquet garni, consisting of 1 heaped teaspoon of equal quantities of crushed, dried parsley, thyme and bay leaf, tied in a piece of cheesecloth
2 tablespoons tomato puree
8 oz. [1 cup] mushrooms, washed, stalks trimmed and sliced
10 fl. oz. [11 cups heavy] double cream 2 tablespoons chopped fresh parsley

Cut the lamb into small cubes, dry them on kitchen paper towels and brown them in 4 ounces cup] of butter in a deep, heavy saucepan. When the lamb cubes are well coloured, add the onions, the salt and the paprika and mix thoroughly. Sprinkle with the flour and stir it in. Pour on the white wine, bring to the boil and continue to boil briskly for 5 minutes. Stir in the veal or chicken stock, the tomato purée and add the bouquet garni. Cover and simmer for 30 minutes. Put the remaining 1 ounce of butter into a frying-pan and lightly sauté the mushrooms. Remove the lamb cubes from the saucepan with a slotted spoon and add to the mushrooms. Remove frying-pan
from the heat. Set aside.

Increase heat under saucepan to high and boil briskly until the sauce is reduced by half. Add the lamb and mushrooms and mix together. Reduce heat to low. Cover and simmer for 20 minutes. Remove the bouquet garni. Stir in the cream.

To serve, put the lamb, mushrooms and sauce on a warmed serving dish and sprinkle with fresh, chopped parsley.