Paloc Stew (Hungary)

• 3 Slices Bacon – Meat Dept. 1 Medium Onion, minced – Produce
• 2 lb. Lamb, lean, boned, cut into 1/4" dice – Meat Dept.
• 1 Pinch Frontier Organic Caraway Seeds – Bulk Herbs & Spices
• 1 Tbsp. Frontier Organic Paprika – Bulk Herbs & Spices 1 lb. Garlic Cloves, mashed – Produce
• 1 lb. Fresh Green Beans, 1" pieces – Produce 2 Tbsp. Salt
• 1 Tbsp. King Arthur All Purpose Flour – Aisle 2 1 Tbsp. Lard
• 1 lb. Potatoes, peeled & diced – Produce 1/2 lb. Frontier Organic Bay Leaf – Bulk Herbs & Spices
• 1 pinch Frontier Organic Black Pepper – Bulk Herbs & Spices 3/4 Cup Sour Cream – Aisle 1 Refrigeration
• 1 Tbsp. Fresh Flat Parsley, chopped - Produce

Cut the bacon into small pieces and fry in a saucepan until it releases enough fat to fry the onion.  Add the onion and fry for 5 minutes.  Put lamb ni a pot and add 1/4 cup water, caraway seeds, paprika, anbd garlic.  Cook covered over very low heat until done. Stir often and add a little water every now and then to prevent burning.  In the meantime cook cut green beans in 2 cups of water with 1/2 tsp. salt until they are tender but still somewhat crunchy.  Save the cooking liquid.  Make a roux with flour and lard and cook it to a golden-brown color.  Dilute with 1 cup cold water and add to meat in pot.  Cook potatoes with bay leaf and 1/2 tsp. salt in 1 1/2 qts. water until they are done but not soft.  Pour both potatoes and beans with their cooking liquid into the meat pot.  Add enough water to make 2 qts.  Add salt to taste, about 1 Tbsp., and the pepper.  Bring to a slow boil and cook for an additional 10 minutes.  Adjust seasoning and mix in sour cream.  Put in soup tureen and sprinkle with parsley.