Tillamook Lamb Stew | |
ID: 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. | |
Submitted by: Dorothy Berkey Oregon USA
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