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Thursday, January 13, 2011

Never Slurp The Stroganoff

It snowed yesterday, and everyone freaked the eff out. Seriously, it's New England. We've seen snow before. The first major snowstorm of the winter always has people acting like fools. We took full advantage of the snow day, and laid around the house in a way only rivaled by the cats.

I had already planned Lamb Stroganoff for dinner, and it ended up being perfect for such a cold night. This recipe can be made with any ground meat, or even a vegetarian protein like seitan.

Easy Lamb Stroganoff

1# ground lamb
4 oz portobella mushrooms, sliced or chopped (I chopped mine to hide them from the kids)
1 diced onion
2 T chopped garlic
1 splash white wine or cooking sherry
1 c chicken broth
8 oz condensed cream of mushroom soup (I like Trader Joe's if you can get it)
1 tsp dried dill
1T fresh thyme
1 c frozen or fresh peas
1 c plain yogurt or sour cream (Greek yogurt is nice and thick and gives the dish a little tangy bite)

Brown lamb in a large skillet. Add mushrooms, onion and garlic. Saute' until onion is translucent and mushrooms have released their juices, about five minutes. Deglaze the pan with wine or sherry, add chicken broth and herbs. Bring to a boil. Add peas, boil for about two minutes. Reduce heat to low, stir in yogurt, heat through. Remove from heat. Serve with wide noodles. I tossed whole wheat egg noodles with minced garlic, olive oil, chopped parsley. cracked pepper and sea salt.

As a side dish, I steamed green beans. A traditional spinach salad would also go nicely. Stroganoff is pretty heavy, so you want to team it with some light vegetables to balance out.

I leave you with what I assume is the only song with the word "stroganoff" in it. They even manage to find a rhyme.

Do I get this stuck in my head every time I make stroganoff? Yep. Now I'm sharing.

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