Lamb With Vegetables
|Lamb steaks||4 (1/2 Inch Thick)|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green pepper||2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Tomatoes||2 Medium, sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|All purpose flour||1 Tablespoon|
Season steaks with mixture of rosemary, salt, and pepper.
In skillet, brown steaks on both sides in hot shortening.
Add onion, green pepper, and garlic; cook till tender.
Add mushrooms, tomatoes, and wine.
Cook, covered, over low heat for 30 minutes; uncover and simmer 15 minutes more or till meat is tender.
Remove meat and Vegetables to serving dish.
Pour remaining meat juices into measuring cup.
Add enough water to make 1 cup liquid; return to skillet.
Blend together water and flour; stir into meat juices.
Cook and stir till mixture thickens and bubbles.
Serve sauce with lamb steaks.
Serving size: Complete recipe
Calories 2278 Calories from Fat 781
% Daily Value*
Total Fat 87 g134%
Saturated Fat 38.4 g191.9%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 510.4 mg21.3%
Total Carbohydrates 33 g11.1%
Dietary Fiber 5.7 g22.9%
Sugars 9.6 g
Protein 328 g655%
Vitamin A 44.8% Vitamin C 102.4%
Calcium 8.7% Iron 14.1%
*Based on a 2000 Calorie diet