Lamb Stew Recipe, A View of America's Soup Recipes

A View of America Soup Recipes	Lamb Stew Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Soups	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 2 pounds cubed lean lamb 1 large onion, chopped 2 pounds mushrooms, sliced 3 tablespoons. margarine 1 teaspoons salt 1/8 teaspoon pepper 1 can (16 ounce) tomatoes with liquid 2 cup beef or chicken broth 2 cup whipping cream 1 to 2 tablespoons dry sherry hot cooked noodles Prepare lamb chunks and have ready, along with the onion and mushrooms. Have heavy casserole ready. Heat 1 tablespoon margarine in heavy skillet. Add lamb chunks, a few at a time, and brown quickly over high heat, removing them into the casserole as they are done. Add 1 more tbsp. margarine to pan. Brown onions, stirring until onions are browned but not burned; add to lamb in casserole. Add remaining butter to pan. Brown mushrooms quickly over high heat, transfer to casserole. Sprinkle with salt and pepper. Pour tomatoes with liquid over; add beef broth. Cover. Bake at 325 degrees for 1 hour or until meat is tender. Skim off collected fat if necessary. Heat to a simmer. Stir in cream and sherry. Serve over hot noodles.
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