Slow Cooker Lamb Stroganoff
A delicious blend of lamb, mushrooms, onion, and a perfectly balanced combination of spices!
Foto: RecipeGirlBahan-bahan
- 1¾ pounds boneless lamb sirloin or leg, (cut into 1 inch pieces)
- 1 tablespoon olive oil
- ¾ cup reduced sodium beef broth
- 4 cups sliced baby portobello or white mushrooms
- 2 cups sliced sweet onions
- 1 tablespoons Dijon mustard
- 3 medium garlic cloves, (minced)
- 1 whole bay leaf
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces (1 cup) light sour cream
- ⅓ cup all purpose flour
- ¼ cup dry sherry
- ¼ cup chopped Italian parsley
- One 12-ounce package egg noodles (cooked according to package directions)
Langkah-langkah
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 ½ 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.
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