Meat sheep in Hungarian





lamb (breast with kotyu) – 1.5-2 kg
onions – 1.5 kg
fat baked pork – 100 g
sugar – 1 tbsp. tablespoon
paprika – 1 1/2 tsp.
black pepper
cayenne pepper
greens chopped – 3 tbsp. spoons of
wheat flour – 1 1/2 Art. tablespoons flour
soup meat – 1 liter


Cooking method:

Breast chop into large chunks.
Onions cut into strips and fry in part of bacon. Sprinkle the onions with sugar, strengthen the fire and cook, stirring, until browned.

Meat fry in the remaining fat, season with salt and pepper.

Mix the onions with flour, paprika and herbs, pour the broth, stir well and cook until thick.

Pour the sauce the meat, cover and simmer for 1.3 hours. If necessary, add the broth.

When submitting Put the meat in a dish, pour the sauce. Garnish with boiled vegetables.

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