Homemade lamb stew with mushrooms is a good recipe for making lamb stew.

Ingredients for home canning:

• young lamb meat (pulp) – 1 kg;
• fat for frying (any) – 120 g;
• onion – 70 gr;
• mushrooms – 150 gr;
• tomatoes – 150 gr;
• tomato paste – 1 tbsp;
• ground black pepper – a pinch;
• paprika – 1 tsp;
• salt – 1 – 1.5 tsp;
• flour – 20 g;
• laurel leaf – 1 piece;
• meat broth – 400 ml.

To make homemade lamb stew with mushrooms, first, we need to separate the young lamb meat from the bones and cut it into medium-sized pieces.

We need to make broth from lamb bones.

And the chopped meat pieces must be fried in fat until golden brown.

Then, add finely chopped onion to the stewpan with meat and simmer it together with the lamb until the onion becomes soft.

Next, we need to add a little flour to our homemade preparation (mixing vigorously). Without interrupting stirring, sprinkle the meat with spices and salt.

Then, add chopped tomatoes and tomato paste diluted with meat broth to the lamb.

Pour the meat broth into the stewpan with the meat, add a bay leaf and continue to simmer the delicious lamb over low heat.

In the meantime, prepare the mushrooms (wash, peel, chop), and then send them to stew with the meat for 5 minutes.

When the lamb stew with mushrooms is ready, it must be packaged hot in a sterile container so that the top edge of the jar is 1.5 cm free.

Then, pour the sauce formed during stewing into jars.

Next, our homemade preparation must first be hermetically sealed, and then sterilized for an hour and a half.

Usually, with the addition of this homemade stew, I cook an excellent quick roast in the oven on a baking sheet. This delicious canned meat is also suitable for preparing other main courses.