Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

German Lamb with Sourcream

List of Ingredients




2 lb Lean, boneless lamb; cut into chunks
1 lg Onion chopped
1 1/2 c. Beef broth
2 T. Vegetable oil
1 t. Tarragon vinegar
1/2 c. Flour
2 t. Salt
1/2 t. Dill seed
1/2 t. Caraway seed
1/4 t. Rosemary leaves
2 T. Flour
2 T. Water
1. c. Sourcream

Recipe



Brown the lamb in oil in a skillet. Drain well.

Combine ½ cup 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 2 tablespoons 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 2 tablespoons 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.

Serves - 4