Lamb With Vegetables Recipe
Ingredients
| 4 lamb steaks, 1/2 inch thick | ||
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Shortening | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Sliced mushrooms | 1 3 Ounce, drained | |
| Tomatoes | 2 Medium, sliced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Cold water | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
Directions
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.
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.
Chef
