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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (487g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 14.8mg||5 %|
|Sodium 468.9mg||16 %|
|Potassium 812mg||21 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 19.6g|
|Protein 7.5g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
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