3 lb Lamb shoulder

           -- cut into 1-inch cubes
      3 tb Butter or margarine

    1/3 c  Chopped onion

      1 tb Paprika

      1 tb Tarragon

           Salt
    1/2 c  Water or stock

      1 c  Sour cream

----------------------------------SPAETZLE----------------------------------
      3    Eggs; slighty beaten

      1 pn Salt

      1 c  Flour (about)

  Brown lamb slowly in butter, adding additional butter if needed; add onon
  and paprika.  Saute 2 or 3 minutes, then add vinegar, salt and stock. Cover
  and simmer until meat is tender, about 45 minutes.  Stir in sour cream and
  heat to serving temperature.  Serve with Spaetzle or noodles.
  SPAETZLE:  Mix eggs, salt and flour together to form a fairly stiff dough.
  Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With a
  damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch
  pieces and drop into a kettle of boiling, salted water. When the dough omes
  to the surface, they are done. Drain in a colander and quickly turn into a
  hot bowl or casserole. Sprinkle with butter or buttered crumbs; toss
  lightly and serve with any sauced meat dish.
  Source: Katica Biglbauer "Our Favorite Recipes" St. Anthony Croatian
  Catholic Church Typed for you by Karen Mintzias