Geduenstetes schoepsernes recipe
Geduenstetes Schoepsernes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|4 medium||carrots, chopped|
|2 medium||parsnips, grated|
|¼ bulb(s)||celeriac, diced|
|1 tbsp||mild paprika powder|
|1 kg||mutton shoulder, boned and cut into bite-sized pieces|
|beef stock or lamb stock, hot|
|salt and freshly ground black pepper|
|100 ml||sour cream|
In a large saucepan heat the lard and fry the meat until browned all around. Add the vegetables, season with salt, pepper and a pinch of sugar and cook stirring over medium heat until lightly browned. Add the bay leaf, caraway and paprika powder and pour in stock until the meat is nearly covered.
Bring to a boil, cover with a lid and simmer until the meat is tender. Season to taste with salt, pepper and vinegar.
Ladle onto the plates and place a dollop of sour cream onto each. Serve with boiled potatoes.
ca. 30 min
ca. 40 min
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