Snow Capped Lamb Or Veal Chops Recipe
An empty belly is a great cook and Snow Capped Lamb Or Veal Chops is a great way to fill it. Go ahead and get hooked! Now what did you think? I meant to this Snow Capped Lamb Or Veal Chops recipe.
Summary
Difficulty LevelEasy
Ingredients
6 (1/2 inch) shoulder or sirloin chops
Butter or oil
Salt and pepper
1 can condensed consomme
1/2 teaspoon thyme
1/2 cup chopped celery
1/2 cup green onions and tops, sliced
1 (3-ounce) can chopped mushrooms
3 tablespoons flour
1 tablespoon parsley flakes
1 cup sour cream
Directions
Slowly brown chops in small amount hot butter or oil.
Sprinkle with salt and pepper; drain off fat.
Add consomme, thyme, celery, and onions; cover.
Simmer 30 to 45 minutes, until meat is done; stack chops to one side.
Drain mushrooms; reserve liquid.
Stir mushroom liquid slowly into flour; blend.
Gradually stir into meat gravy; stir constantly until thick.
Add mushrooms and parsley.
Top chops with sour cream; cover.
Heat about 3 minutes; sprinkle with chopped onion tops.
Sprinkle with salt and pepper; drain off fat.
Add consomme, thyme, celery, and onions; cover.
Simmer 30 to 45 minutes, until meat is done; stack chops to one side.
Drain mushrooms; reserve liquid.
Stir mushroom liquid slowly into flour; blend.
Gradually stir into meat gravy; stir constantly until thick.
Add mushrooms and parsley.
Top chops with sour cream; cover.
Heat about 3 minutes; sprinkle with chopped onion tops.
