Lamb Stroganoff

Lamb Stroganoff

Lamb Stroganoff

Lamb Stroganoff

R110.00R220.00 Incl. VAT

In stock
0 out of 5

R110.00R220.00 Incl. VAT

Choose between 500g or 1kg portion

SKU: 260 Category:
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Description

Deboned trimmed and stripped lamb leg meat

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg
Portion Size

,

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

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