Wednesday, May 23, 2018

Stewed lamb steppe


1 1/3 lb lamb brisket,
1 tablespoon of flour,
2 tbsp. of lard or butter,
2 onions,
3 carrot roots,
one celery root, parsley,
1 and 1/2 cup of broth,
bay leaf.


Slice a lamb into pieces, sprinkle with pepper, salt, flour and fry from all sides on the lard or butter.

Peel and cut carrots, celery root, parsley, onion  into large cubes.Then mix the vegetables and add salt, pepper, bay leaf.

Put the vegetables  in a saucepan alternately with a roasted brisket, pour the broth so that it only covers the lamb, and simmer 1 and 1/2 hour under the closed lid.

Serve on a table with fried potatoes.

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