Creamy lettuce stew

Name: Creamy lettuce stew
Total time: 30 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 heads butterhead lettuce; 2 tbsp lard (or oil); 2 tbsp flour; 1 onion, finely chopped; 1/2 tsp hot paprika (or sweet paprika); 200-300 ml water (or bacon cooking liquid, if you have it); 1 tbsp vinegar; 100 ml sour cream; salt

Time: 30 min4 servingsapprox. 540 kcal / serving (estimated)approx. 12 g protein / serving

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Method

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Cut the lettuce heads into quarters, blanch with boiling water, let sit for 2-3 minutes, then drain and squeeze out the water thoroughly. Chop coarsely.
In a saucepan, melt the lard, sprinkle in the flour, and toast it over medium heat, stirring constantly, to a light red.
Add the chopped onion and fry until straw-colored, about 2-3 minutes.
Take off the heat, stir in the paprika, then add the squeezed, chopped lettuce.
Pour in enough water (or bacon cooking liquid, if available - it adds more flavor) to make a thick, spoonable stew.
Cook for a few minutes, season with a little vinegar and salt.
Stir in sour cream before serving and warm through, but don't let it boil again.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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