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  • Ll s lamb goulash in guinness recipe

Ll s lamb goulash in guinness recipe

Posted on Mar 6th, 2022
by Matthew
Categories:
  • Recipes

LL s Lamb Goulash in Guinness recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Ll s lamb goulash in guinness recipe. Read more below.
Ll s lamb goulash in guinness recipe, recipe Rating: 4.5
Number of votes:102



Ingredients

2 kg boneless leg of lamb, cut into 1 inch cubes
3 tbsp flour
3 tbsp butter
3 tbsp canola or safflower oil
500 g onion(s), diced
1 ½ tsp hot Paprika
3 clove(s) garlic, minced very finely
2  bay leave(s)
1 tsp thyme, dried
1 tbsp red wine vinegar
2 tsp red currant jelly or brown sugar
24 fluid ounce(s) Guinness stout, 2 bottles
salt & pepper to taste
2 tbsp Dijon mustard


Instructions

Remove the fat layer from lamb leg before cubing the meat. Season the meat cubes with salt and pepper and dredge with flour; shake off any excess.

Melt 1 tablespoon of butter and one tablespoon of oil in a heavy Dutch oven like “Le Creuset” over medium high heat until hot but not smoking. Add the lamb cubes and sauté until well browned on all sides. Work in batches so as not to crowd the meat cubes, or they will steam instead of sauté. Add butter and oil as necessary. Transfer the meat cubes to a separate container and keep warm

Add rest of butter and oil to the Dutch oven and melt over medium to medium high heat. Add the onions and cook, stirring occasionally until browned, about 15 minutes. Towards the end of the cooking time add the garlic and paprika. It is important to brown the onions (and the meat) evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning, but not so often as to interrupt the browning process.
Deglaze the pot with the beer, scraping with a wooden spoon to loosen any brown bits and bring to a boil. Add the meat to the pot, stir in the thyme, bay leaves, mustard, sugar or jelly and vinegar.

Simmer covered, over low heat or in 130 to 150° Celsius (270 to 300 Fahrenheit) preheated oven until meat is very tender, about 2 hours.

Remove bay leaves, adjust seasoning and serve with potatoes, green salad and Guinness.

The goulash tastes even better reheated and also freezes well.


Preparation time:

ca. 40 min

Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Roasted lamb meatballs recipe Roasted eggplant and red pepper salad recipe Roast beef .. prime rib .. standing rib roast Easter ham recipe


Reference: Ll s lamb goulash in guinness recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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