Ground Lamb Stroganoff Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Ground lean lamb shoulder | 1 1⁄2 Pound | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Flour | 3 Tablespoon | |
| Cream of celery soup | 10 Ounce | |
| Boiling water | 1 Cup (16 tbs) | |
| Dried dill weed/1 teaspoon snipped fresh dill | 1⁄2 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Hot cooked rice | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3204 Calories from Fat 1758
% Daily Value*
Total Fat 197 g303.5%
Saturated Fat 93.6 g468.1%
Trans Fat 0 g
Cholesterol 629.9 mg210%
Sodium 6620.5 mg275.9%
Total Carbohydrates 212 g70.7%
Dietary Fiber 14 g56%
Sugars 14.4 g
Protein 144 g288.8%
Vitamin A 59.8% Vitamin C 14.5%
Calcium 40.3% Iron 56.5%
*Based on a 2000 Calorie diet
Directions
Add onion and garlic and cook gently, stirring, 3 minutes.
Add lamb and mushrooms and cook, stirring and breaking lamb apart, until lamb is lightly browned.
Stir in salt, pepper and paprika.
Sprinkle in flour and blend well.
Remove from heat and add soup, water and dill.
Stir to blend and return to moderate heat.
Bring to a boil, turn down heat and simmer, stirring often, 10 minutes.
Add sour cream and stir to blend.
Heat but do not boil.
Serve over hot rice.
Chef
