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Velvety Lamb & Mushroom Stroganoff Stew
Indulge in this creamy lamb and mushroom stroganoff stew, a comfort food classic with an indulgent twist. Perfect for cozy nights in!
Get ready to wrap yourself in the warmth of an exceptional stew that combines the rich, gamey flavors of tender lamb with the earthy notes of mushrooms, all enveloped in a luscious, creamy stroganoff sauce. This dish takes the cozy comfort of a traditional stroganoff and elevates it with a hearty stew twist, making it a perfect indulgence for chilly evenings.
Imagine spoonfuls of succulent lamb pieces that have been seared to perfection, mingling with meaty mushrooms and bathed in a velvety sauce that's both tangy and smooth. The addition of sour cream adds a delightful tang, while fresh herbs brighten the flavor profile, making each bite a creamy, luxurious delight. Whether you're hosting a dinner party or simply treating yourself to something special, this lamb and mushroom stroganoff stew will become your go-to for indulgent comfort.
Recipe Overview
Prep Time
20 mins
Cook Time
1 mins
Total Time
21 mins
Servings
6
Calories
550 kcal
per serving
Cuisine
Mediterranean
Indulge in this creamy lamb and mushroom stroganoff stew, a comfort food classic with an indulgent twist. Perfect for cozy nights in!
Ingredients
- • lamb shoulder, cut into 1-inch cubes: 2 pounds
- • olive oil: 2 tablespoons
- • salt and black pepper: to taste
- • yellow onion, finely chopped: 1 large
- • garlic cloves, minced: 4
- • crimini mushrooms, sliced: 12 ounces
- • butter: 3 tablespoons
- • all-purpose flour: 3 tablespoons
- • beef broth: 3 cups
- • Worcestershire sauce: 2 tablespoons
- • Dijon mustard: 1 tablespoon
- • sour cream: 1 cup
- • fresh parsley, chopped: 1/4 cup
- • fresh thyme leaves: 1 tablespoon
Instructions
- 1 Preheat your oven to 325°F (165°C).
- 2 Season the lamb cubes generously with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the lamb in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
- 3 In the same pot, reduce heat to medium and add the chopped onions. Sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- 4 Stir in the sliced mushrooms and butter, cooking until the mushrooms are browned and tender, about 7 minutes.
- 5 Sprinkle the flour over the mushroom mixture, stirring to combine. Gradually pour in the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard, bringing the mixture to a simmer.
- 6 Return the lamb to the pot, stirring to combine. Cover the pot with a lid and transfer to the preheated oven. Cook for 1 hour and 15 minutes, or until the lamb is tender.
- 7 Carefully remove the pot from the oven and stir in the sour cream, ensuring it is well incorporated. Sprinkle with fresh parsley and thyme before serving.
Serving Suggestions
- • For a truly indulgent experience, serve this lamb and mushroom stroganoff stew over a bed of buttery egg noodles or creamy mashed potatoes, allowing the sauce to envelop each bite. Garnish with additional fresh parsley for a pop of color and flavor. Pair with a robust red wine, such as a Syrah or a Pinot Noir, to complement the rich flavors of the stew.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stove over low heat, stirring occasionally. Avoid boiling to prevent the sour cream from curdling. This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
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