Ingredients Jump to Instructions ↓

  1. 1/2 lb. ground beef

  2. 1/2 lb. ground lamb

  3. 1 sm. onion, finely chopped

  4. 1/2 sm. green pepper, finely chopped

  5. 1 stalk celery, finely chopped

Instructions Jump to Ingredients ↑

  1. Fry meat with vegetables until cooked; drain fat. Place mixture in casserole. Keep warm.

  2. In a skillet, saute mushrooms in butter until soft. In a saucepan, make a roux by combining 4 tablespoons butter with flour. When thickened, add stock and wine. Whisk over medium-high heat until thick. Add mushrooms. Season to taste. Pour over meat mixture in casserole. Stir together. Keep warm. Serves 4.


  4. 1/2 c. mushrooms, sliced 4 tbsp. butter, plus extra for sauteing 4 tbsp. flour 2 c. beef stock 1/4 c. red wine Salt and pepper


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