Tuscany Lamb

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Ingredients

• 2 pounds lean lamb, cut into 1/2-inch cubes
• 1 green pepper, cut into 1/2-inch squares
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 3 tablespoons vegetable oil
• 1 cup onion, chopped
• 1/4 pound fresh mushrooms, sliced
• 1/2 cup dry red wine (optional)
• 1/2 teaspoon dried basil
• Salt and pepper
  

Instructions

1. In heavy skillet or saucepan, quickly brown lamb in oil over medium-high heat.
2. Add onions and cook until limp, stirring frequently.
3. Add green pepper and cook for about 2 minutes.
4. Add tomato sauce, wine (optional), oregano, basil, salt and pepper.
5. Add mushrooms and simmer for an additional minute.
6. Serve lamb in sauce over cooked rice.

Yield: 4 servings