Slow Cooker Lamb Stroganoff
A delicious blend of lamb, mushrooms, onion, and a perfectly balanced combination of spices!
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 46g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 324mg | Potassium: 1013mg | Fiber: 4g | Sugar: 7g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 4mg