Leftover Lamb Stroganoff
2014-01-28 07:18:25
Serves 4
A great use for your leftover "Leg of Lamb" and made even better served over homemade pappardelle pasta!
Total Time
1 hr
Ingredients
- 2 cups leftover lamb, cubed
- 12 ounces mushrooms variety (ex; shitake and cremini)
- 1 medium onion
- 1 clove garlic
- 2 Tbses unsalted butter
- 2 Tbses flour
- splash of Sherry
- 1/4 tsp paprika
- 1/2 tsp dried rosemary
- 1 cup stock (lamb, chicken or vegetable)
- salt & pepper to taste
- 1 cup creme fraiche
Instructions
- Cube the lamb, crush the garlic and slice the onions and mushrooms. Heat the butter in a heavy-bottomed frying pan and saute together the onions until softened. Add the mushrooms and garlic and continue to sauté until golden. Add the lamb to heat through.
- Once the mushrooms, onions, lamb and garlic are done, remove from the pan with a slotted spoon and keep warm. Stir the flour into the pan juices, stirring to pick up any bits sticking to the bottom of the pan. Cook for a minute or two, then add a splash of sherry (optional), the paprika and rosemary, followed by the stock. Mix well and remove from heat before adding the creme fraiche, stirring all the time to prevent lumps. Return to heat and stir to get a smooth sauce. (If the sauce is too thick, add a little milk to thin it.)
- Stir the lamb, onion and mushroom mix into the sauce, heat through and serve on a bed of homemade pappardelle pasta. (Of course you can use store bought pappardelle, egg noodles or mashed potatoes instead)
Adapted from Cook Sister
Adapted from Cook Sister
Delish-dish blog https://www.delish-dish.com/