¼ cup butter
2 medium onions, chopped
2 lb lamb shoulder (or lamb stew meat)
1 tbs. Hungarian paprika
2 qt. Beef stock
2 bay leaves
Salt and pepper to taste
2-3 potatoes, peeled and cubed
½ cup sliced green beans, fresh or frozen
1 tbs. flour
1 cup sour cream
In a skillet, melt butter and add onions. While onions are sautéing, cut lamb 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 leaves, salt and pepper. Set cooker on low heat and cook for 6 to 7 hours. Add potatoes and green beans and cook on low for an additional 2 to 3 hours. A half an hour before serving, mix flour with sour cream. Gently stir mixture into the soup and heat. Taste and adjust the seasonings; remove bay leaves before serving.
Recipe from Slow Cooking by Joanna White
When I’m in a rush and don’t have time to fuss with adding ingredients at different times, I just toss everything in the slow cooker except for the green beans, flour and sour cream. I cook everything on low for eight hours then right before serving, I add frozen green beans that I’ve thawed in the refrigerator and the flour and sour cream mixture. Stir it all in and let it warm through. It works just as well as the above recipe! Note: you can use arrowroot in place of the flour to make it gluten free.