French Lamb Or Veal Stew
|Lamb stew meat/Veal stew meat||2 Pound, cut into 1 inch pieces|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salad oil||3 Tablespoon|
|Onion||1 Medium, sliced|
|Thin lemon slices||4|
|Bouquet garni||1 (3 Parsley Sprigs, 1 Small Garlic Clove, 1 Tablespoon Chopped Celery, And 1/2 Teaspoon Dried Rosemary Leaves)|
|Tomato sauce||3 Tablespoon|
|Boiling water/Beef bouillon||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Olives||12 , pitted (Green / Black Variety)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
Trim meat free of excessive fat and gristle.
Combine flour, salt, and pepper.
Dredge meat with seasoned flour.
Heat oil in heavy saucepan or Dutch oven.
Brown meat in it on all sides.
Add onion and cook over low heat until soft.
Add lemon slices, bouquet garni, tomato sauce, and just enough water to cover meat.
Bring to a boil.
Simmer, covered, over low heat for 45 minutes.
Add olives and parsley and simmer for 20 minutes longer, or until meat is tender.
Stir frequently and, if necessary, add a little more water to prevent sticking.
Serve with boiled noodles and a tossed green salad.
Makes 4 to 6 servings.