German Lamb in Sour Cream (Crock Pot) (Aka Treasure Trove #1) |
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Prep Time: 15 Minutes Cook Time: 660 Minutes |
Ready In: 675 Minutes Servings: 6 |
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A few days ago I discovered a long-lost treasure trove of recipes I had copied while in Dallas & sent to Iceland for safe keeping. The effort was forgotten over time in the excitement of coming here & DH hid them so safely that it was nearly 4 yrs b4 I found them & realized what they were. In my pre-RZ cooking phase, I used 3 main recipe sources. This is treasure trove #1 & was chosen because I love lamb, German fare & using my crock pot often. Enjoy. (# of servings & times have been estimated). Ingredients:
2 lbs lean boneless lamb, cubed |
2 tablespoons olive oil |
1 large onion (chopped) |
1 1/2 cups beef broth |
1 teaspoon tarragon vinegar |
1/2 cup flour |
2 teaspoons salt |
1/2 teaspoon dill seed |
1/2 teaspoon caraway seed |
1/4 teaspoon rosemary |
2 tablespoons flour |
2 tablespoons water |
1 cup sour cream |
Directions:
1. Brown lamb cubes in oil in a large skillet & drain well of any oil.
2. Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
3. Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
4. Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
5. Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
6. Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.
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