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Lamb Stroganoff

Lamb Stroganoff

Ingredients

  • 2 tsp GOYA EVOO
  • 500g Ambassador Lamb Boneless Netted Leg, thinly sliced diagonally
  • 1 pc brown onion, finely chopped.
  • 1 clove garlic, crushed
  • 250g button mushroom, sliced
  • 200ml Mlekovita Full Cream Milk
  • 2 tbsp tomato sauce
  • 2 tbsp Bone Roasters Red Wine Jus
  • 2 tbsp worcestershire sauce
  • 250g fettuccinne, uncooked
  • 1/3 cup roughly chopped fresh parsley (optional)

Procedure

  1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente, tender but still slightly firm. Strain, toss with a splash of oil.
  2. Heat oil in a large, non-stick frying pan over high heat.
  3. Add one-third of the lamb and cook for 2 minutes until browned. Transfer to a larger plate.
  4. Repeat, in 2 more batches, with the remaining lamb.
  5. Add oinions and mushrooms to the frying pan and cook over medium-high heat until golden brown. Return meat to the pan with Mlekovita Full Cream Milk. Add tomato sauce, worcestershire sauce, and Bone Roasters Red Win Jus. Bring to a boil.
  6. To serve, spoon pasta onto serving plates. Top with stroganoff and sprinkle with parsley.
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