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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Print Recipe Lamb Stroganoff
Sauteed lamb in a thick creamy mildly spiced gravy.
Trim fat from the meat. In a large skillet, brown the lamb in hot oil over medium-high heat. Drain off the fat.
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.
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.
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.