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Tillamook Lamb Stew | |
| 364 | Lamb |
| Yield/Servings: 6 servings | |
| Ingredients: | |
| 2 lbs. lamb cubes 1 large onion, sliced carrots, cut in chunks potatoes, cut in chunks 1 green pepper celery, cut in chunks 1 can green beans 1 can undiluted tomato soup 2 (soup) cans water | |
| Instructions: | |
| Dredge lamb cubes in flour, salt and pepper mixture. Layer in Dutch oven or heavy kettle: floured beef cubes, onion, carrots, potatoes, green pepper, celery, and green beans. Pour undiluted tomato soup over top with 2 cans water. Don't over salt. Put cover on tight and cook on simmer for 5 hours. comments: Be sure to use a real tight lid so the moisture doesn't escape. | |
| Submitted by: Dorothy Berkey Oregon USA | |
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