Sherry Lamb Casserole

Yield: 6 servings

Ingredients

• 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 all-purpose 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

Instructions

1. In a 12 inch skillet, sauté lamb in 2 tablespoons of the butter.
2. Heat brandy; ignite over meat. Place meat in 3 quart casserole.
3. Sauté vegetables in remaining 2 tablespoons butter.
4. Stir in tomato paste and flour; add broth and wine. Cook, stirring constantly, until mixture thickens. Cook for 5 minutes.
5. Combine with lamb in casserole. Sprinkle with chopped dill.
6. Cover; bake for 1 1/4 hours in 350 degrees F oven, or until meat and vegetables are tender.
7. Serve or freeze.