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.

Hungarian Lamb Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.