German Lamb In Sour Cream Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Lean, boneless lamb, cut int
1 large: Onion chopped,
1 1/2 cup: Beef broth,
2 tbsp: Vegetable oil,
1 tsp: Tarragon vinegar,
1/2 cup: Flour, (plus 2 tbsp.)
2 tsp: Salt,
2 tbsp: Water,
1/2 tsp: Dill seed,
1 cup: Sour cream,
1/2 tsp: Caraway seed,
1/4 tsp: Rosemary leaves,
Directions:
Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Brown the lamb in
oil in a skillet. Drain well. Combine the first measure of flour with
the salt, dill seed, caraway seed and rosemary. Toss the lamb cubes
in the mixture to coat thoroughly. Place the lamb cubes in a lightly
oiled slow cooker. Stir in all the remaining ingredients except the
second measure of flour, the water and the sour cream. Cover. Cook on
the LOW setting for 10 to 14 hours. Turn to HIGH 30 minutes before
serving. Combine the second measure of flour with the water. Stir
into the slow cooker. Cover. Cook until thickened. Stir in the sour
cream. Serve over hot buttered noodles and garnish with additional
sour cream.
Yields 4 Servings
Source from luhu.jp
oil in a skillet. Drain well. Combine the first measure of flour with
the salt, dill seed, caraway seed and rosemary. Toss the lamb cubes
in the mixture to coat thoroughly. Place the lamb cubes in a lightly
oiled slow cooker. Stir in all the remaining ingredients except the
second measure of flour, the water and the sour cream. Cover. Cook on
the LOW setting for 10 to 14 hours. Turn to HIGH 30 minutes before
serving. Combine the second measure of flour with the water. Stir
into the slow cooker. Cover. Cook until thickened. Stir in the sour
cream. Serve over hot buttered noodles and garnish with additional
sour cream.
Yields 4 Servings
Source from luhu.jp