Cost Saving Leftover Roast Lamb Stroganoff Recipe
Great to make when you have enough leftover roast lamb for a second meal. Serve with creamy mashed potatoes and steamed green vegetables.
Ingredients
- 500 g cooked roast lamb
- 2 tbsp Butter
- 1 Medium Onion
- 500 g Mushrooms
- 2 Garlic Cloves
- 2 tbsp Plain Flour
- 1 cup Chicken Liquid Stock
- ¾ cup Thickened Cream
- ¼ cup Sour Cream
- 1 tbsp Worcestershire Sauce
- ½ tsp Dijon Mustard
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Ground Paprika
- ½ tsp Dried Rosemary
Instructions
- Cut up the lamb into bite-sized pieces
- Add butter, onion, garlic, and mushroom to a large pot or skillet. Stir continuously until mushrooms are tender.
- Add flour and stir through till four is dissolved and the mixture is sticky.
- Add the chicken stock and cream, and stir through.
- Temper the sour cream in a separate bowl, then add to the mixture. Along with the Worcestershire sauce, dijon mustard, paprika, dried rosemary, salt, and pepper. And stir until everything is combined.
- Add the lamb, stir through and then simmer over low heat for 5 to 6 minutes or until the lamb is warmed through.
