Ingredients Jump to Instructions ↓

  1. 3 lb Lamb shoulder

  2. 1-inch cubes 3 tb Butter or margarine

  3. 1/3 c Chopped onion

  4. 1 tb Paprika

  5. 1 tb Tarragon

  6. Salt 1/2 c Water or stock

  7. 1 c Sour cream

  8. --SPAETZLE-- 3 Eggs; slighty beaten

  9. 1 pn Salt

  10. 1 c Flour (about)

  11. 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

  12. 1 inch wide. Cut or pinch off

  13. 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 Recipe s" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias


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