Lamb And Beer Stroganoff

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 500 g lamb tenderloin
• 65 g butter
• 282 g sour cream
• 330 ml lager beer
• 75 g yoghurt
• 200 g onions
• 200 g green peppers
• 4 tablespoons flat leaf parsley
• 2 teaspoons paprika
• 4 garlic cloves
• salt
• pepper

Recipe

• 1 slice the lamb fillets into 1cm wide strips and fry on medium high in 25g of the butter in a frying pan.
• 2 fry the lamb for 2-3 minutes and remove the semi-cooked lamb and leave on a plate.
• 3 slice the onions and fry them in the butter with paprika for 3 minutes.
• 4 add the garlic and chopped peppers and fry for a further 3 minutes.
• 5 add the beer and turn the heat up high to reduce the liquid in the frying pan.
• 6 add the remaining butter and keep stirring to stop any sticking.
• 7 add the lamb and continue to heat on high temperature.
• 8 add the sour cream, chopped parsley, salt pepper and yoghurt.
• 9 drop the temperature of the frying pan to a medium low and leave to reduce for 45-60 minutes until sauce is rich and creamy, stirring every 10 minutes to prevent sticking.
• 10 serve with plain boiled rice (as noodles do not soak up the juice as well).