Italian Sausage Stew

• 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 all-purpose flour
• Grated Parmesan cheese, optional

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.

italian sausage, water, tomatoes, onion soup, potatoes, worcestershire sauce, pearl onions, mushroom stems, allpurpose, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-sausage-stew/ (may not work)