Lamb Noodle Stroganoff Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium-high heat. Add the lamb and cook until browned on all sides.
• STEP 2.Remove the lamb from the skillet and set aside. In the same skillet, add the mushrooms, onions, and garlic. Cook until the mushrooms are golden brown and the onions are translucent.
• STEP 3.Return the lamb to the skillet and add the beef broth. Bring to a simmer and cook for about 1 hour, or until the lamb is tender.
• STEP 4.Stir in the sour cream and season with salt and pepper to taste. Cook for an additional 5 minutes, until the sauce is heated through.
• STEP 5.Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
• STEP 6.Serve the lamb stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired.

Cooking Tips

• For extra flavor, marinate the lamb in a mixture of olive oil, garlic, and herbs before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the stroganoff in a skillet over medium heat until warmed through.
• Serve the lamb noodle stroganoff hot, garnished with fresh parsley for added freshness.