Slow Cooker Lamb Stroganoff

A delicious blend of lamb, mushrooms, onion, and a perfectly balanced combination of spices!

⏱ 415 min 🔨 Prep 25min 🔥 Cook 390min 📊 Hard 🍽 8 servings 👁 36
Slow Cooker Lamb Stroganoff

Ingredients

8 servings

Instructions

  1. Trim fat from the meat. In a large skillet, brown the lamb in hot oil over medium high heat. Drain off the fat.
  2. In the insert of a slow cooker, combine the browned lamb, broth, mushrooms, onions, mustard, garlic, bay leaf, salt and pepper. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
  3. In a medium bowl, whisk together the sour cream, flour and sherry until smooth. Sir about ½ cup of the hot liquid into the sour cream mixture. Return all to the slow cooker; stir to combine. Cover and cook on high-heat setting for 30 minutes or until thickened and bubbly.
  4. Remove and discard bay leaf. Stir in parsley. Serve over hot noodles.
Beef & Lamb lambslow cookerstroganoffamerican

Nutrition per serving

434kcal

💰 Cost Estimate

Total Ingredients
$4172.00
Per Serving
$522.00/serving
🏠 Savings
~$8344.00 vs buying!
📋 Price Breakdown (80% ingredients detected)
IngredientAmountSubtotal
boneless lamb sirloin or leg 1.75 lbs $385.00
olive oil 1 tbsp $21.00
reduced sodium beef broth 0.75 cup $56.00
sliced baby portobello or white mushrooms 4 cups $1057.00
sliced sweet onions 2 cups $99.00
Dijon mustard 1 tbsp $13.00
garlic cloves 3 medium $593.00
bay leaf 1 whole $1779.00
salt 0.5 tsp $1.00
freshly ground black pepper 0.25 tsp $6.00
8 oz -
all purpose flour 0.333 cup $9.00
dry sherry 0.25 cup -
chopped Italian parsley 0.25 cup $153.00
One 12-ounce package egg noodles - -

*Estimated market prices, may vary by region

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🍳

Slow Cooker Lamb Stroganoff

Ingredients:
  • 1¾ lbs boneless lamb sirloin or leg, (cut into 1 inch pieces)
  • 1 tbsp olive oil
  • ¾ cup reduced sodium beef broth
  • 4 cups sliced baby portobello or white mushrooms
  • 2 cups sliced sweet onions
  • 1 tbsp Dijon mustard
  • 3 medium garlic cloves, (minced)
  • 1 whole bay leaf
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 8 oz (1 cup) light sour cream
  • ⅓ cup all purpose flour
  • ¼ cup dry sherry
  • ¼ cup chopped Italian parsley
  • One 12-ounce package egg noodles (cooked according to package directions)

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