Lamb-onion Stroganoff

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless lamb loin
• 1 tablespoon butter or 1 tablespoon margarine
• 8 ounces fresh mushrooms, sliced (3 cups)
• 3 medium onions, sliced
• 1 garlic clove, finely chopped
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup beef broth
• 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
• 1 tablespoon worcestershire sauce
• 1/8 teaspoon pepper
• 1 cup sour cream
• 3 tablespoons gold medal all-purpose flour
• 2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups)
• 6 cups hot cooked noodles

Recipe

• 1 cut lamb across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
• 2 heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. remove mixture from skillet.
• 3 heat 1 tablespoon butter in skillet over medium-high heat until melted. cook lamb in butter, stirring frequently, until brown. stir in broth, basil, worcestershire sauce and pepper. heat to boiling; reduce heat. cover and simmer about 10 minutes, stirring occasionally, until lamb is tender. stir in mushroom mixture.
• 4 mix sour cream and flour; stir into lamb mixture. heat to boiling, stirring constantly. boil and stir 1 minute. stir in tomatoes; heat through. serve over noodles.