|375 gDried fettuccine pasta|
|1 tablespoonOlive oil|
|500 gLamb Back Leg; thinly sliced|
|Salt and pepper; to taste|
|1 Onion; sliced thinly|
|200 gBrown mushrooms; sliced thickly|
|1 tablespoonCake flour|
|2 tablespoonTomato paste|
|1 tablespoonWorcestershire sauce|
|1/2 cupSour cream|
|4 tablespoonChives; chopped, to serve|
Lamb Stroganoff Preparation
Bring a large pot of salted water to the boil. Cook the fettuccine , drain and set aside. Heat the oil in a large saucepan over high heat, brown the lamb and season with salt and pepper. Remove from the pot, set aside.
Cook the onions for 5 minute until golden. Return the lamb to the pan and add the mushrooms. Cook for 5 minutes until tender.
Add the paprika, flour, tomato paste, Worcestershire sauce and stock to the saucepan. Stir well, bring to the boil then reduce heat and simmer for 10-15 minutes until the sauce has thickened slightly.
Adjust the seasoning and stir in the sour cream.
Spoon the creamy stroganoff onto the fettuccine and sprinkle with chives before serving.
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