Lamb Stroganoff

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 200 g lamb tenderloin or 200 g lamb fillets
• 1 tablespoon corn oil
• 1 medium onion, finely chopped
• 1 tablespoon brandy (optional)
• 125 g small mushrooms
• 50 ml chicken stock
• 100 ml low-fat creme fraiche
• 1 teaspoon hungarian paprika, plus extra to serve
• salt & freshly ground black pepper

Recipe

• 1 cut the lamb into 1cm (half inch) slices.
• 2 heat oil in non stick pan till very hot.
• 3 add the meat and leave for 1-2 minutes till the underside is brown.
• 4 do not stir during this time as the meat may stick if you do.
• 5 turn the meat and brown the other side.
• 6 remove meat from pan and put on a warmed plate.
• 7 lower the heat slightly and stir fry the onion till soft and just turning golden- about 8 minutes.
• 8 return the meat to the pan and keep stirring for another minute.
• 9 add the brandy (if using) and when it bubbles add the mushrooms and chicken stock.
• 10 lower the heat and simmer for two minutes.
• 11 add the creme fraiche, paprika, salt & pepper.
• 12 stir and let it all barely simmer for another two minutes.
• 13 serve dusted with paprika.