Meats & Main Dishes > Lamb Recipes > Lamb & Mushrooms
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Lamb & Mushrooms
3 pounds of lamb stew meat
1 teaspoon of salt
freshly ground pepper
1 bay leaf
2 tablespoons of vinegar
3 1/2 cups of water
3 tablespoons of butter
3 tablespoons of flour
1 egg yolk, slightly beaten
2 teaspoons of Angostura bitters
1 pound of mushrooms, sliced
Put lamb into a 4 - 5 quart casserole with salt, pepper, bay leaf, vinegar, and water. Bring to a boil. Cover and simmer until meat is very tender, about 1 1/2 hours. Strain, reserving stock. Melt the butter in the casserole and stir in flour smoothly. Gradually add 2 cups of the lamb stock and cook, stirring constantly, until sauce thickens. Mix egg yolk with a little of the sauce. Return to sauce and mix well. Add angostura, mushrooms and lamb. Heat through. Serves 6 - 8 |
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