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Easter Lamb Stew V Recipe


1/2 cup beef broth

1/3 cup white sugar

1/4 cup butter

4 cups beef stock

4 cups white bread cubes

6 eggs

1 tablespoon dried basil

1 tablespoon dried rosemary, leaves reserved

1 tablespoon dried thyme, leaves reserved

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon dried parsley

2 teaspoons ground cloves

1/2 teaspoon salt

1/2 cup cold water

1 quart parmesan cheese, cubed


In a large pot over medium heat, combine the broth, sugar, butter or margarine, beef stock or liquid, bread cubes, 1/3 cup of the bread's liquid and 2 cups water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

Meanwhile, in a pan over medium heat, combine egg, basil, rosemary, thyme, salt, pepper, parsley, cloves, salt, pepper, parsley and cloves. Cook 5 more minutes. Stir in water and cook until thickened, 15 to 20 minutes. Stir in parmesan cheese cube.


ponpon writes:

⭐ ⭐ ⭐ ⭐ ⭐

really good but some things i added i didn't have any creme fraiche. , added orange zest and squeezed half a orange into the batter. im leaving it as is because it was so good but I would use somethings better.
Krosty Smoth writes:

⭐ ⭐ ⭐ ⭐

I used baguette bread with red stripes and it was the best thing EVER!!!! Served it with a giant slice of provolone which made it even better. Then I just made my own version of the classic empanadas--savory, sweet, spicy, and a little bit tangy. It's not quick and easy--but it's totally worth trying. I will definately make it again!!!