11
SAVOURY LAMB STEW
750g lamb shoulder
300ml water
cut in 2.5cm pieces
5ml salt
30ml cooking oil
8 to 10 small whole onions
1 x 300ml can condensed
300ml canned peas
Tomato soup
METHOD: Preheat frying pan. Heat the cooking oil and brown the meat. Skim off the
excess fat as it accumulates. Combine the tomato soup, water and salt and pour
over the meat. Add the onions. Reduce the heat. Cover and cook for 1 hour or until
the meat is tender. Add peas just before serving and reheat. Serve hot from the
frying pan.
BEEF STROGANOFF
750g round steak cut into strips
300ml sour cream
Flour, salt and pepper
1can tomato soup
30ml shortening
15ml Worcestershire sauce
150ml chopped onions
6 to 8 drops Tabasco sauce
1 clove garlic, minced
2.5ml salt
1 x 200g can mushrooms
1ml pepper
METHOD: Preheat the frying pan to 180°C. Dredge meat in seasoned flour. Melt
shortening and brown meat well. Add onions, garlic and mushrooms and sauté
lightly. Reduce heat to 100°C. Combine cream, tomato soup, Worcestershire sauce,
tobasco sauce, salt and pepper and pour over meat. Cover and braise 1 ½ hours or
until tender. Serve over hot spaghetti or rice. Sprinkle with parmesan cheese.
