Categories: not tried

Ingredients

• 2 4-oz cans mushroom caps
• 1/4 cup oil
• 2 1/2 lbs lamb, cut into 1" cubes
• 1/2 cup onions, chopped
• 2 10.5 oz cans cream of mushroom soup
• 1 cup white wine
• 1 tsp oregano
• salt, to tase
• pepper, to taste
• 1 cup sour cream

Directions

1. Drain mushrooms, reserve liquid

2. add enough water to reserved liquid to make 1 cup.

3. Heat oil in heavy pot

4. Saute lamb until browned.

5. Add onions, cook until soft.

6. Add reserved mushroom liquid, soup, 1/2 cup wine, oregano, salt, pepper.

7. Bring to a boil, cover and reduce heat.

8. Simmer 1 1/2 hours until lamb is tender.

9. Just before serving, add remaining wine, mushrooms and sour cream.

10. Heat but do not boil.

11. Serve over rice.

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