Lamb Stroganoff

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 leek, washed and finely sliced
• 1 1/4 lbs lamb tenderloin, halved lengthwise then sliced roughly 1/4-inch thick
• 1 1/2 cups button mushrooms, sliced
• 1/2 red bell pepper, large dice
• 1 tomato, cut into wedges
• 2 teaspoons vegemite
• 1 tablespoon tomato paste
• 1/2 cup sour cream
• 2 tablespoons parsley, chopped
• 2 tablespoons butter
• 1 teaspoon vegemite
• 10 ounces fettuccine, cooked and drained
• 2 spring onions, chopped on the diagonal

Recipe

• 1 for the lamb: heat a little butter in a skillet and cook leek until tender.
• 2 add lamb in small amounts and stir constantly for 1-2 minutes until just browned.
• 3 add mushrooms, red pepper and tomato and cook a further 2 minutes.
• 4 stir in combined vegemite, tomato paste, sour cream and parsley. heat gently, but don’t boil.
• 5 for the fettuccine: melt the butter in a frying pan.
• 6 stir in vegemite. add pasta and spring onions and toss well. serve under or beside the cooked lamb.