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Gran D Mothers Lamb Stew

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  Lamb cubes 1 1⁄2 Pound (1 1/2 Inch)
  Shortening 2 Tablespoon
  Condensed french onion soup 10 1⁄2 Ounce (1 Can)
  Diced celery 1 Cup (16 tbs)
  Chopped canned tomatoes 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon, crushed
  Potatoes 1 1⁄2 Pound, quartered
  Frozen cut green beans 9 Ounce (1 Package)
  Water 2 Tablespoon
  Flour 1 Tablespoon

In large heavy pan, brown lamb in shortening; pour off fat.
Add soup, celery, tomatoes, and seasonings.
Cover; cook over low heat 1 hour.
Add potatoes; cook 15 minutes more.
Add green beans; cook 15 minutes more or until meat and vegetables are tender.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.

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