| | Herbed Lamb Stew 1 pound of lamb, cut into 3/4 inch cubes
2 tablespoons of cooking oil
2 cups of beef broth
1 cup of dry red wine
2 cloves of garlic, minced
1 teaspoon of dried marjoram, crushed
1 bay leaf
2 cups of peeled potatoes, cut into 1/2 inch cubes
1 1/2 cups of sliced carrots
1 1/2 cups of celery, cut into 1/2 inch slices
1/2 cup of chopped onion
1/2 cup of dairy sour cream
3 tablespoons of all purpose flour |
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In a large saucepan brown the meat, half at a time, in hot oil. Drain the fat. return all of the meat to the pan. Add broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring to boiling, reduce the heat. Cover, simmer for 20 minutes or until nearly tender. Stir in the potatoes, carrots, celery and onion. Return to boiling, reduce the heat. Cover, simmer for 30 minutes or until tender. Discard the bay leaf. Mix the sour cream and flour. Stir 1/2 cup of hot liquid into sour cream mixture. return to pan. Cook and stir until bubbly. Cook and stir for 1 minute more. Makes 4 main dish servings |
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