Prep Time
15 MIn
Cook Time
1 HR, 15 MIN
Total Time
1 HR, 30 MIN
Servings
4
Ingredients
● 1½ lbs American lamb stew meat or shoulder, cut into 1-inch pieces
● Salt
● Pepper
● 2 tbsp neutral oil
● 1 medium onion, diced
● 8 oz mushrooms, cubed
● 2 cloves garlic, minced
● 2 tbsp flour
● 1 tbsp tomato paste
● 4 cups beef or chicken broth
● ½ cup sour cream or Greek yogurt
● ¼ cup milk, optional, as needed
● 1 tbsp Dijon mustard
● Egg noodles, cooked, for serving
● Parsley
Directions
1. Brown the lamb:
Season well. Heat oil in a Dutch oven; brown the American lamb in batches until deeply golden. Set aside.
2. Build the base:
Add onion and mushrooms; cook 7–9 minutes until golden and softened. Add garlic; cook 1 minute.
3. Thicken:
Stir in flour and tomato paste; cook 1 minute.
4. Slow simmer:
Add broth and return lamb to pot. Bring to a gentle simmer, cover, and cook 60–75 minutes until lamb is very tender and sauce has reduced.
5. finish and serve:
Off heat, stir in sour cream and Dijon. Adjust seasoning and serve over egg noodles and top with parsley if you like.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
