Wednesday, August 04, 2010

Ground Lamb Stroganoff

I've mentioned before that I'm not a big meat eater (10 years as a fake vegetarian will do that), but Aaron has gotten me to eat lamb from the farmer's market. He made this a couple of weeks ago and it really is so good and so easy. This would be perfect for a mid-week meal or any time you're really hungry and the idea of cooking sounds awful. Plus, it doesn't make the house too hot, which I like.

Stroganoff is usually made the strips of meet, generally beef (as in the original), but I think it worked really well (not that I'd really know the difference).

Ground Lamb Stroganoff from Diana Rattray ( Guide):

1 lb. ground lamb
1 tsp. salt
1 tsp. ground black pepper
2 Tb. butter
1 Tb. olive oil
1 Tb. all-purpose flour
1 c. chicken broth
1 medium onion, quartered and sliced
3 Tb. sour cream, room temperature
8 oz. rotini noodles

Sprinkle meat with salt and pepper. Melt 1 tablespoon butter in a medium saucepan and blend in flour to make a roux. Gradually stir in chicken broth, stirring and cooking until thickened and smooth. Heat remaining 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat; quickly brown lamb and onion on all sides. Depending on your lamb, you will want to drip a lot of the fat off. Add meat and onions to roux and sauce mixture. Cover and cook on low for 10 minutes. Meanwhile, boil noodles, drain, and set aside.

Stir in sour cream and heat through but do not boil. Serve over noodles.

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