2 tbsp. flour
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. caraway seed
1/2 tsp. rosemary leaves
1 1/2 lbs. lean lamb, cut into 1 inch cubes
1 med. onion, chopped
2 tbsp. salad oil
1 tsp. tarragon vinegar
2 c. water
1 (9 oz.) pkg. frozen French green beans with sauteed mushrooms
1 (6 oz.) pkg. egg noodles

Combine flour and seasonings; use to coat meat; then brown meat and onion in hot oil in large saucepan. Add vinegar and water. Cover and simmer gently until meat is tender, about 45 minutes. Push meat to one side of pan. Add frozen vegetables; cook until thawed, separating with a fork if necessary. Cover and simmer 8 to 10 minutes, or until vegetables are tender.

Meanwhile, cook egg noodles as directed on package. Serve lamb and vegetables over hot noodles on a heated platter. Makes 3 servings.