01-25-2005, 02:01 PM
2 pounds lean lamb, cubed
4 tablespoons butter, divided
3 tablespoons brandy
1 pound small white onions
1/4 pound carrots, cut up
1/4 pound turnips, cut up
1/4 pound mushrooms, cut up
1/4 pound green beans, cut up
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups beef broth
3/4 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 wine. 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.
4 tablespoons butter, divided
3 tablespoons brandy
1 pound small white onions
1/4 pound carrots, cut up
1/4 pound turnips, cut up
1/4 pound mushrooms, cut up
1/4 pound green beans, cut up
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups beef broth
3/4 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 wine. 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.