For the paprika lamb, cut the meat into large pieces and let them fry in the fat. Add the root vegetables cut into small pieces and the onions and fry them very well.
Then dust with flour, salt, add the finely chopped paprika and pour in soup.
Cover and simmer until soft, adding the sour cream just before it is done.
Serve the paprika lamb with the chopped root vegetables or strain the juice before serving and boil again.
Preparation Tip:
Serve the paprika lamb with gnocchi or spaetzle.
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