Recipe For Cooking Sherry Lamb Casserole

Toaster Oven Casseroles :: Lamb Casseroles

Sherry Lamb Casserole

2 lb. lean lamb, cubed
4 Tbsp. butter, divided
3 Tbsp. brandy
1 lb. sm. white onions
1/4 lb. carrots, cut up
1/4 lb. turnips, cut up
1/4 lb. mushrooms, cut up
1/4 lb. green beans, cut up
2 Tbsp. flour
2 Tbsp. tomato paste
1 1/2 C. beef broth
3/4 C. Holland House Sherry Cooking Wine
2 Tbsp. chopped fresh dill weed

In 12-in. skillet, sauté lamb in 2 Tbsp. of the butter. Heat brandy; ignite over meat. Place meat in 3-qt. casserole. Sauté vegetables in remaining 2 Tbsp. butter. Stir in tomato paste and flour; add broth and wine. Cook, stirring constantly, until mixture thickens. Cook 5 min. Combine with lamb in casserole. Sprinkle with chopped dill. Cover; bake 1 1/4 hr. in 350 degree F oven, or until meat and vegetables are tender.

Serve or freeze.

Serves 6.