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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 2 1/2 lb. cubed meat (beef, pork, veal or lamb) as desired
- 1 c. chopped onion
- 2 cloves garlic, minced
- 1/4 c. flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 Tbsp. paprika
- 2 bay leaves
- 1/4 tsp. thyme
- 1 (No. 2 1/2) can tomatoes or 4 ripe tomatoes
- 1 c. sour cream
- boiled potatoes, dumplings or buttered cooked wide noodles as preferred
Method
- Brown onions and meat in hot fat, butter or olive oil.
- Add flour, tomatoes and spices.
- Cover and simmer four hours or so until meat is tender.
- If liquid is needed, use some of the wine left over from the lasagne.
- Stir frequently, particularly during the last stages of cooking.
- Remove from heat, add sour cream and serve over boiled new potatoes, dumplings or buttered noodles (sprinkled with poppy seed if there's any around the kitchen).
- My preference is noodles.
