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Quick Lamb Stroganoff with Crème Fraîche Recipe

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This recipe for Quick Lamb Stroganoff with Crème Fraîche is from Yaras Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground lamb
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon olive oil
½ cup chopped onion
1 to 2 garlic cloves, minced
1 ½ teaspoons chopped fresh thyme
½ pound mushrooms, sliced
¼ cup red wine
1 cup crème fraiche
Buttered egg noodles or rice
Directions:
Directions:
Sprinkle the lamb with salt and pepper, mix. Heat the oil in a large sauté pan over medium-high heat. Add the onions and cook, stirring, until golden, about 2 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Add the lamb, breaking the meat up with a wooden spoon, and cook, stirring until it is no longer pink, 3 to 6 minutes. Turn off the stove and transfer the meat to a bowl. Pour off all but 2 tablespoons of fat from the pan.

Return the pan to medium-high meat, and sauté mushrooms until the moisture evaporates and the mushrooms are soft. Deglaze the pan with the wine, scrapping up any brown bits. Cook until the liquid is slightly reduced, about 1 minute. Return lamb to the pan along with any juices. Reduce the heat to low, stir in the crème fraiche. Heat until the stroganoff is creamy and. Taste and adjust seasoning if needed. Serve over buttered egg noodles or rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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