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Hungarian Lamb Soup

1/4 cup butter
2 medium onion -- chopped
2 pounds lamb shoulder
1 tablespoon Hungarian paprika
2 quarts beef stock
2 bay leaf
salt and pepper -- to taste
3 large potatoes -- peeled and cubed
1/2 cup green beans (fresh) -- sliced
1 tablespoon all-purpose flour
1 cup sour cream

In a skillet, melt butter and add onions. While onions are sautéing, trim lamb of fat and cut into 1 inch cubes. Add lamb to skillet and brown. Stir in paprika and heat for 1 minute. Pour skillet ingredients into the slow cooker with stock, bay leave salt and pepper, potatoes and green beans. Cook for 6 hours on low. Make a paste of the flour and two tablespoons juice, then stir in to thicken. Slowly stir in sour cream. Serve.

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