Pheasant Stew Recipe
Ingredients
| 1 1/2 lb. lamb shoulder, cut in 1 1/2-in. cubes | ||
| Italian dressing | 1/2 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| 1 env. onion soup mix | ||
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| 1/2 lb. green beans, cut up | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| 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.
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.
Chef
