3 lb lamb shoulder - cut into 1-inch cub, es
3 tbsp butter or margarine
1/3 cup chopped onion
1 tbsp paprika
1 tbsp tarragon
1 salt
1/2 cup water or stock
1 cup sour cream
SPAETZLE
3 eggs, slighty beaten
1 pinch salt
1 cup flour (about)
A Recipe for
Slavonija Braised Lamb
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
My favorite animal is steak. |
| Fran Lebowitz |
This Recipe for Slavonija Braised Lamb is one of thousands in the Recipes-to-go Meat Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This is a recipe for Slavonija Braised Lamb from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
Herb Tip |
Vanity is the food of fools. |
| Anonymous |
Food Tip |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Food Tip |
Brown lamb slowly in butter, adding additional butter if needed; add
onon and paprika. Saute 2 or 3 minutes, then add vinegar, salt and
stock. Cover and simmer until meat is tender, about 45 minutes. Stir
in sour cream and heat to serving temperature. Serve with Spaetzle
or noodles.
SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff
dough. Pat out into a rectangle about 1/8 inch thick on a damp
breadboard. With a damp table knife, cut into strips 1 inch wide. Cut
or pinch off 1 inch pieces and drop into a kettle of boiling, salted
water. When the dough omes to the surface, they are done. Drain in a
colander and quickly turn into a hot bowl or casserole. Sprinkle with
butter or buttered crumbs; toss lightly and serve with any sauced
meat dish.
Source: Katica Biglbauer "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Serves: 1
Slavonija Braised Lamb Recipe brought to you by Recipes To-Go