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Pheasant Stew Recipe
|Lamb shoulder||1 1⁄2 Pound, cut in 1 1/2 inch cubes|
|Italian dressing||1⁄2 Cup (8 tbs)|
|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)|
Serving size: Complete recipe
Calories 2665 Calories from Fat 1838
% Daily Value*
Total Fat 205 g315.4%
Saturated Fat 74.9 g374.6%
Trans Fat 3.9 g
Cholesterol 483.1 mg
Sodium 3633.5 mg151.4%
Total Carbohydrates 77 g25.7%
Dietary Fiber 15 g60%
Sugars 21.6 g
Protein 125 g249.8%
Vitamin A 511.4% Vitamin C 18.8%
Calcium 20.3% Iron 75%
*Based on a 2000 Calorie diet
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.