I enjoy trying foods from other countries, especially when it turns out to be a great recipe. By American tastes, this tastes just like a simple Swiss steak only served in a bowl as a hearty stew. I used venison instead of lamb. I figured it would be a perfect substitute since lamb is a stronger meat that can come off gamey at times. The stew wasn’t as thick as I expected, so I removed the lid for the final 20 minutes of cooking and it thickened up just fine. Hubby and I were pleasantly surprised by the tenderness of the meat since I used a cut that should have been tough. We also expected a gamey taste, but it wasn’t gamey at all. I’m guessing the vinegar, which was also undetectable, had something to do with it. This one is going in the keep file and one that we will have often this winter.
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I enjoy trying foods from other countries, especially when it turns out to be a great recipe. ...