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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In North Syracuse, New York, Cnora Cooper warms up her family with this satisfying stew. Add a green salad and hot Italian bread for a great meal on a cool spring day, she suggests. Leftovers are terrific, too. Ingredients:
1-1/2 pounds bulk italian sausage |
1 cup water, divided |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
3 medium potatoes, diced |
1/2 teaspoon worcestershire sauce |
1 package (10 ounces) frozen peas and pearl onions |
1 can (4 ounces) mushroom stems and pieces, drained |
3 tablespoons king arthur unbleached all-purpose flour |
grated parmesan cheese, optional |
Directions:
1. In a Dutch oven or large kettle over low heat, cook sausage in 1/2 cup water until no longer pink; drain. Add tomatoes, soup, potatoes and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in peas and mushrooms; cover and simmer for 15 minutes or until vegetables are tender. Combine flour and remaining water to form a smooth paste; stir into stew. Bring to a boil; cook and stir for 2 minutes over medium heat. Sprinkle servings with Parmesan cheese if desired. Yield: 6-8 servings.
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