Slow Cooker Lamb Stroganoff

Langkah-langkah

1. Trim fat from the meat. In a large skillet, brown the lamb in hot oil over medium high heat. Drain off the fat.
2. 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.
3. 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.
4. Remove and discard bay leaf. Stir in parsley. Serve over hot noodles.