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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1675g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3234 (75%)|
|Amt Per Serving||% DV|
|Total Fat 359.3g||479 %|
|Saturated Fat 151.8g||759 %|
|Monounsaturated Fat 140g|
|Polyunsanturated Fat 38.9g|
|Cholesterol 1117.9mg||344 %|
|Sodium 1018.4mg||35 %|
|Potassium 4049.2mg||107 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 14.2g|
|Protein 237.7g||340 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4300
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!