Hungarian lamb cheesecake

Ingredients for Hungarian lamb cheesecake

Instructions for Hungarian lamb cheesecake

To prepare the Hungarian lamb cheesecake recipe, please follow these instructions:

Cut the lamb in large pieces or let the butcher do it. Pil the onions, halve them and then cut them into slices.

Let half of the butter become golden in a large saucepan and season the onion slices in low heat until soft. Stir the sugar over the bulbs, completely heat the heat and allow the onions to brown while stirring.

The rest of the butter is poured into another pot, and the lamb of the lamb is browned. Sprinkle with salt, pepper, cayenne pepper, thyme and the crunchy bay leaf, and allow the meat to spin on to low heat.

Put the pan with the onions over the heat again, flour and peppers are stirred and the whole will boil for 2 minutes with stirring. Then add so much broth that the sauce turns creamy into the consistency.

Bring the meat to the sauce and simmer for quite a little heat and under cover for 30 minutes. Then take the lid off the pan and the golden cheese boils on for another 45 minutes. Add occasionally a little more of the broth during these 45 minutes.

Finally, the golden cheese is cooked, excess fat is skimmed off the surface (or sucked up with a kitchen roll) and the golden cheese is served very hot.

In addition, mashed potatoes or ribbons spaghetti and green salad.