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Sherry Lamb Casserole
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pounds lean lamb, cubed
tablespoons butter, divided
tablespoons brandy
pound small white onions
/4 pound carrots, cut up
/4 pound turnips, cut up
/4 pound mushrooms, cut up
/4 pound green beans, cut up
tablespoons flour
tablespoons tomato paste
1/2 cups beef broth
/4 cup Holland House® Sherry
Cooking Wine
2
tablespoons chopped fresh dill weed
In 12−inch skillet, sauté lamb in 2 tablespoons of the butter. Heat brandy; ignite over meat. Place meat
in 3−quart casserole.
Sauté vegetables in remaining 2 tablespoons butter. Stir in tomato paste and flour; add broth and win.
Cook, stirring constantly, until mixture thickens. Cook 5 minutes. Combine with lamb in casserole.
Sprinkle with chopped dill. Cover; bake 1 1/4 hours in 350 degree F oven, or until meat and vegetables
are tender.
Serve or freeze.
Serves 6.
Sherry Lamb Casserole
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