Just a lamb version of Beef Stroganoff, so simple and yet so delicious , you can jazz it up a bit by adding tsp of paprika and 1 crushed garlic clove, but just as lovely as is . Freezes well just freeze before you add the sour cream and then add once defrosted and re heated .
Ingredients
- 500g thinly sliced lamb (best cut)
- 2 tsp lemon juice
- 3 tbsp butter
- 1 onion chopped
- 250g mushrooms
- 1 tsp chicken stock
- 1 cup water
- 3 tbsp tomato paste
- 1-2 tbsp dijon
- 125g sour cream
- salt and pepper
- fresh parsley
Method
- Saute the onions in the butter until soft
- Add the sliced mushrooms and cook for 2 minutes
- Add the tomato paste and stir unroll combined
- Add the lamb and fry in the onion mixture for 4 minutes
- Pop in the water / chicken stock and simmer for 10 minutes
- Once the lamb is cooked and tender turn off the heat and stir in the sour cream and lemon juice
- check seasoning add pepper
- Serve on a pile of paparedelle and sprinkle with lemon zest and parsley
Share this Post