Description

Deboned trimmed and stripped lamb leg meat

Additional information

Slow Cooker Lamb Stroganoff

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
• 8 ounces (1 cup) light sour cream
• 1/3 cup all-purpose flour
• 1/4 cup dry sherry
• 1/4 cup chopped Italian flat-leaf parsley
• One 12-ounce package dried whole grain wide noodles, cooked according to package directions

Method

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. 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.

Source: recipegirl.com