Creamy Lamb Stroganoff

Total Time: 1 hr 30 mins Preparation Time: 1 hr 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, sliced into 1/4 inch strips
• 1 lb button mushrooms, sliced
• 1 medium onion, sliced thin
• 1 medium red onion, sliced thin
• 1 tablespoon whole grain mustard
• 1 cup dry wine
• 1/2 cup heavy cream
• 1/2 cup creme fraiche
• 2 tablespoons butter
• 2 tablespoons oil
• salt and black pepper, to taste
• 3 tablespoons lemon juice (optional)
• 1 tablespoon lime juice (optional)
• 1 tablespoon honey (optional)
• 2 teaspoons dry mustard (optional)

Recipe

• 1 optional marinade:.
• 2 in a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. add lamb strips and mix to coat. cover and refrigerate 1-8 hours. remove lamb and discard remaining marinade.
• 3 melt the butter and oil in heavy frying pan,(i use my dutch oven).
• 4 add onions and cook to soften for 3 - 4 minutes.
• 5 remove the onions with a slotted spoon to a small bowl.
• 6 increase pan heat to medium high, when hot add lamb, stirring continuously until browned,(if the lamb seems too crowded in your frying pan,you can fry the lamb in 2 batches and just add it back to the pan when done browning).
• 7 add mushrooms, onions, mustard, and wine. bring to a vigorous simmer.
• 8 add the creme fraiche and season with a little salt and freshly ground black pepper.
• 9 bring to vigorous simmer and cook until reduced to a creamy consistancy.
• 10 remove from heat and stir in heavy cream.
• 11 serve over a bed of rice or noodles.