LAMB NOODLE STROGANOFF
Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.-Margery Bryan, Moses Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Nutrition Facts :
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
SUPER EASY GROUND BEEF STROGANOFF
I love warm meals during cold months. This ground beef stroganoff is one of our family favorites. Add a dollop of sour cream and enjoy.
Provided by motheroftwo
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
- Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
- Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
- Serve meat sauce over a plate of noodles.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 59.3 g, Cholesterol 115.8 mg, Fat 21.5 g, Fiber 2.9 g, Protein 21.1 g, SaturatedFat 8.9 g, Sodium 635.8 mg, Sugar 2.7 g
SPRING LAMB STROGANOFF
Made in the spring when both morel mushrooms and vidalia onions are in season (and, sometimes, the rare heirloom tomato such as a Cherokee Purple), this dish can be a nice change from regular beef stroganoff. It's important to note that when I came up with this recipe, the only wine I had on-hand was "off" so I left it out. Honestly? I didn't notice the difference and was able to taste the lamb much more. Don't use fat-free sour cream; you need some fat (I go for low-fat) in order for the sauce to form and get thick. This makes 6, light servings (fairly small), good for a brunch or light supper.
Provided by David J Rust
Categories One Dish Meal
Time 45m
Yield 6 small entrees, 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss your lamb stew meat in the flour mixed with a pinch of the dried marjoram and some salt and pepper (to taste). Coat each piece completely.
- In a large skillet that has a tight-fitting lid, saute the lamb over high-heat in 2 Tbsp of the oil. Cook until nicely browned. Scrape the bottom of the skillet to keep the flour coating from burning, as you saute.
- Remove the lamb to a bowl and set aside for later.
- In the same skillet add 2 Tbsp of the grapseseed oil (half of what remains) and reduce the heat to medium-high. Add the sliced onions and saute, slowly browning. Add half the marjoram, half the salt, and half the pepper.
- When the onions are fully brown, remove them to the same bowl as the browned lamb and set aside for later.
- In the same skillet, add the remaining oil and marjoram to the diced morel mushrooms. Add 1 Tbsp unsalted butter, the red bell pepper, and the thyme. Saute until the mushrooms have shrunk to about half size.
- Re-add the lamb and onions to the mushrooms. Stir to combine. Taste and season with salt and pepper (if needed).
- Add the half-and-half as well as the low-fat (light) sour cream and stir to combine, completely. Reduce the heat to very low and cover. Simmer for 30 minutes, stirring only once or twice during this time to prevent any burning.
- While the sauce is simmering, heat your water for the penne pasta. Once the water has been salted and brought to a boil, add the pasta and cook until al'dente.
- Remove the pasta and drain; serve equal amounts on small plates or in bowls.
- When the sauce has finished simmering, it should be thick. If it is not thick, remove the lid and keep simmering (uncovered) while stirring it, to thicken. When it has finally reached the desired consistency, stir in the diced tomatoes.
- Pour equal parts of the sauce over each serving of pasta and serve hot.
Nutrition Facts : Calories 654.6, Fat 35.2, SaturatedFat 12.4, Cholesterol 125.1, Sodium 417.3, Carbohydrate 50.9, Fiber 6.9, Sugar 5, Protein 35
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
SPRING LAMB PAN-FRIED DUMPLINGS
This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 4h10m
Yield 6
Number Of Ingredients 16
Steps:
- Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
- Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
- Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
- Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 30.2 g, Cholesterol 96.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 7.1 g, Sodium 1137.8 mg, Sugar 0.3 g
LAMB CUTLET STROGANOFF
This uses a flavour base, so it is a bit of a cheater's recipe, but it's yummy, and super quick and easy! erfect for those nights where you want something really tasty, but have no time or energy to cook from scratch.
Provided by Sara 76
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in pan, add cutlets, brown on each side. Remove from pan.
- Add onions and mushrooms, cook for 2 minutes.
- Add combine recipe mix and water.
- Bring to the boil, return cutlets to pan, simmer 10-15 minutes.
- Stir in sour cream and sprinkle with parsley.
- Serve with steamed rice and steamed vegetables.
Nutrition Facts : Calories 52, Fat 4.1, SaturatedFat 0.9, Cholesterol 1.3, Sodium 5.7, Carbohydrate 3.5, Fiber 0.6, Sugar 1.5, Protein 0.9
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