1 lb mutton 1″ cubes (could use beef)
1 lb french beans
3-4 medium potatoes (diced)
1 small chopped onion
1 tablespoon lard
1 teaspoon paprika
1 bay leaf
pinch of ground caraway seeds
pepper and salt
For Roux
1 tablespoon lard
1 tablespoon flour
2 tablespoons sour cream
Fry the onion in 1 tablespoon lard until transparent. Remove from the heat and add paprika. Add the meat, season with pepper, salt caraway seeds and bay leaf, and add 1/3 pint water. Cover and braise slowly. When the meat is tender, add the french beans and then the potatoes, 10 minutes later. Cover with 2 cups boiling water and leave to simmer. Prepare light roux from the lard and flour, stir in the sour cream until smooth, then pour into the soup and add the sour cream.