Friday, April 30, 2010

lamb stroganoff

i loosely followed this recipe. but changed it so much that i can't really give it all the credit *grin*

1 (16 ounce) package egg noodles
1 tablespoon butter, softened
1 tbsp olive oil
1 onion, coarsely chopped
6 cloves garlic, minced
2 (10 ounce) package fresh mushrooms, thinly sliced
1 pound ground lamb
1/2 (14 ounce) can beef broth
1/2 cup white wine (i used pinot grigio, the two-buck chuck variety)
2 tablespoon all-purpose flour
1 tbsp dijon mustard
1/2 cup reduced-fat sour cream

Melt butter and olive oil in a large saucepan over medium-high heat. Stir in onions and mushrooms, season with salt, and cook until very tender. Mix in garlic. Turn heat to low. In another skillet set on medium-high, cook the lamb. Add in the wine, flour, mustard, and sour cream. Add in mushroom/onion mixture. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Serve over cooked egg noodles.

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