2 (4 oz.) cans mushroom caps
1/4 c. oil
2 1/2 lbs. lamb, cut in 1 inch cubes
1/2 c. chopped onions
2 (10 1/2 oz.) cans cream of mushroom soup
1 c. white wine
1 tsp. oregano
Salt
Pepper
1 c. sour cream

Drain mushrooms, reserving liquid, add enough water to make 1 cup. Heat oil in a heavy pot, saute lamb until browned, push aside and add onion, cook until onions are soft. Add mushroom liquid, mushroom soup, 1/2 cup wine, oregano, salt and pepper to taste. Bring to a boil. Cover and reduce heat. Simmer until meat is tender, about 1 1/2 hours, stirring occasionally. Just before serving add remaining wine, mushrooms and sour cream. Heat but do not boil. Serve with fluffy white rice or rice pilaff. Serves 6.