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Sour Cream Lamb Stew

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  Onion 1 Large, sliced
  Butter 3 Tablespoon
  Lamb stew meat 3 Pound
  Salt 2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Ground ginger 1⁄2 Teaspoon
  Commercial sour cream 1⁄2 Pint (1 Cup)
  Egg noodles 8 Ounce, cooked and hot

Cook the onion in butter until soft.
Sprinkle the meat with salt; then coat pieces with flour, shaking off excess.
Brown the meat lightly on all sides in the pan with the onion.
Blend tomato soup with the water and ginger.
Pour over meat; blend.
Cover and simmer gently for about 2 hours, or until meat is very tender.
Stir occasionally and add a little water if sauce begins to stick.
Just before serving, blend some of the hot sauce with the sour cream and return cream to the pan.
Do not boil, but heat through.

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