Lamb Stroganoff Recipe

A stroganoff (or stroganov) is a Russian meat-based dish usually made with sautéed beef cooked in a thick creamy sauce and served over a bed of boiled pasta or even on it’s own with some mashed and sour cream. But for non-beef eaters we’ve got an equally (if not more) delicious lamb stroganoff recipe to chow down. Making this dish is supremely simple and the ingredients too are few and easily available in pretty much every local supermarket. Here’s a meaty lamb stroganoff recipe to sauce up your weekend meals with utmost taste and ease!

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Lamb Stroganoff

Sauteed lamb in a thick creamy mildly spiced gravy.

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Rating: 4
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Course

Main Dish

Cuisine

Russian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 3/4 pounds boneless lamb sirloin or leg, cut into 1-inch pieces
• 1 tablespoon olive oil
• 3/4 cup reduced-sodium beef broth
• 4 cups sliced baby bella or white mushrooms
• 2 cups sliced sweet onions
• 1 tablespoon dijon mustard
• 3 cloves Garlic minced
• 1 Bay Leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper
• 1 cup light sour cream
• 1/3 cup all purpose flour
• 1/4 cup dry sherry
• 1/4 cup chopped Italian flat-leaf parsley
• 2 ounce package dried whole grain wide noodles, cooked according to package directions

Course Main Dish Cuisine Russian Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 3/4 pounds boneless lamb sirloin or leg, cut into 1-inch pieces 1 tablespoon olive oil 3/4 cup reduced-sodium beef broth 4 cups sliced baby bella or white mushrooms 2 cups sliced sweet onions 1 tablespoon dijon mustard 3 cloves Garlic minced 1 Bay Leaf 1/2 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 1 cup light sour cream 1/3 cup all purpose flour 1/4 cup dry sherry 1/4 cup chopped Italian flat-leaf parsley 2 ounce package dried whole grain wide noodles, cooked according to package directions

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Trim fat from the meat. In a large skillet, brown the lamb in hot oil over medium-high heat. Drain off the fat.
2. In the insert of a slow cooker, combine the browned lamb, broth, mushrooms, onions, mustard, garlic, bay leaf, salt and pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. In a medium bowl, whisk together the sour cream, flour and sherry until smooth. Sir about 1/2 cup of the hot liquid into the sour cream mixture. Return all to the slow cooker; stir to combine.
4. Cover and cook on high-heat setting for 30 minutes or until thickened and bubbly. Remove and discard bay leaf. Stir in parsley. Serve over hot noodles.