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.