Töginger Lamb Goulash

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

500 g lamb, neck or other pieces are suitable
4 onion (s), cut into wedges
1 onion (s), for the brew
1 small carrot (s)
50 g bacon, fat, smoked, finely diced
2 cloves garlic
1 tablespoon paprika powder, noble sweet, if possible Hungarian
1 pinch (s) rosemary

Instructions

Remove all connective tissue and bones from the meat. Sear the paring in an extra saucepan, add water and cook with an onion and a carrot for an hour. Strain.
If possible, leave the bacon in a heavy saucepan and slowly steam the onions for about 15 minutes until they have turned color. Cut the meat into cubes and add to the onions. Fry briefly and add the strained broth until the meat is covered. Let simmer gently for ½ hour.
Don`t forget to check the fluid.
Add the garlic, paprika and rosemary, season with salt and pepper and add the stock again. Finish cooking until the meat is tender
As a side dish boiled potatoes or rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.