Slavonija Braised Lamb Recipe

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Slavonija Braised Lamb Ingredients

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

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This Slavonija Braised Lamb recipe is one of many in our Meat Category.

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This Recipe for Slavonija Braised Lamb is one of thousands in the Recipes-to-go Meat Cookbook.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Slavonija Braised Lamb Recipe
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This is a recipe for Slavonija Braised Lamb from the recipe cookbook of Recipes-to-go (Meat)

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Slavonija Braised Lamb recipe - a tasty recipe for you to add to your collection!
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Emily Post

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Slavonija Braised Lamb

An empty belly is the best cook.
Estonian Proverb

Slavonija Braised Lamb Directions

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

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Slavonija Braised Lamb Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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