Slow Cooker Lamb Stroganoff

Name: Slow Cooker Lamb Stroganoff
Prep time: 25 min
Cook time: 390 min
Total time: 415 min
Yield: 8 porsi
Cuisine: Indonesian
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)

A delicious blend of lamb, mushrooms, onion, and a perfectly balanced combination of spices!

⏱️ 415 menit 📊 Sulit 🍽️ 8 porsi 👁 30

Bahan-bahan

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)

Langkah-langkah

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.