SLOW COOKER LAMB STROGANOFF
Ingredients:
½ kg lamb chunks
4
lamb kidneys, cleaned and quartered
¼ cup all-purpose flour
½ teaspoon salt
1
medium onion, chopped
1
can chopped mushrooms, drained
1
clove garlic, minced
1
cup of beef or vegetable stock
1
cup sour cream
Preparation:
Add lamb chunks, kidneys
salt, onion, mushrooms and garlic into a plastic bag, add flour and toss to mix
and coat well.
Put in slow cooker and add
stock.
Cover and cook on LOW for
7 to 9 hours.
Stir sour cream into hot
meat mixture about 10 minutes before
2 comments:
Hi John, I would like to share this if I might ? with my Recipe Exchange & my friends who have the Sheep Farm. Drop me a line when you have a moment please & thank you in advance.
Again with the mouthwatering lamb recipes! It is impossible to get a decent piece of lamb in Hawaii...the stuff imported from Oz is cut incorrectly here, so everything tastes like shoe leather. Plus, I swear they call mutton, lamb. Either that or Oz is producing some giant sized lambs these days.
I've just acquired a Halo infrared oven...got any good recipes for that baby?
Smiles - Astrid
Post a Comment