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Pheasant Stew

American.Kitchen's picture
Ingredients
  Lamb shoulder 1 1⁄2 Pound, cut in 1 1/2 inch cubes
  Italian dressing 1⁄2 Cup (8 tbs)
  Shortening 2 Tablespoon
  Onion soup mix 1 Tablespoon (1 Envelope)
  Thinly sliced carrots 1 Cup (16 tbs)
  Green beans 1⁄2 Pound, cut up
  Sliced celery 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
Directions

Marinate lamb in dressing overnight in refrigerator.
Drain lamb; reserve marinade.
Heat shortening in heavy saucepan; saute lamb for 10 minutes, browning well.
Drain off fat; stir in 2 1/2 cups water, reserved marinade and onion soup mix.
Simmer, covered, 45 minutes or until tender.
Add vegetables; simmer until vegetables are tender.
Combine flour and 1/4 cup water; add broth, stirring constantly, until thickened.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lamb

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