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What's For Dinner? v17.42 -- French Lamb Stew [1]

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Date: 2023-04-22  

I found this years ago in a cookbook called something like “Recipes from Old San Francisco”, this was an example of how the rich folks ate. I’m not sure what exactly makes it “French”, but cooking all the vegetables separately seems like a very chef-y way of doing things. Pacific Heights French Lamb Stew For 4 to 6

2 tablespoons butter ½ cup chopped onions 2 cloves garlic, crushed 2 pounds boneless lamb, cubed 3 tablespoons flour 1 cup chicken stock 1 cup dry sherry 2 teaspoons Worcestershire sauce ½ teaspoon paprika salt and freshly ground white pepper to taste 1 cup peas (cooked) 1 cup sliced mushrooms 1 cup small white onions (or chopped regular onions), sautéed a few minutes 4 carrots, chopped and cooked 1 cup sour cream Chopped fresh parsley

Sauté onion and garlic in butter in a large skillet over medium heat but do not brown. Remove from pan and reserve.

Increase heat to medium-high. Add lamb to pan and brown lightly. Sprinkle with flour and add stock and sherry. Stir until sauce thickens, then add salt, white pepper, paprika, Worcestershire, and the reserved onions and garlic. Cover pan tightly and simmer until meat is done, about 1½ hours.

While the stew is simmering cook all the vegetables separately. When the meat is done add them to the pan and heat through. Stir in sour cream. DO NOT BOIL. Garnish with parsley.

I’m taking a smoked chicken to a lunch potluck, so if that doesn’t get eaten up it’s probably for dinner too. What’s for dinner at your place?

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