With three kids (two teenage boys) in the house it is hard keeping sour cream or plain yogurt in the fridge. We’re also running around so much that we needed a quick and easy lamb stroganoff recipe. This one fits the bill so much that even our daughter who “doesn’t like lamb” says it’s good!
1 lb ground lamb
1/2 TBS (or to taste) Lawry’s season salt
1 tsp dried marjoram
1 TBS olive oil
1 medium onion chopped
1/2 cup milk
1/4 stick of butter (sweet cream, no salt)
1 can cream of mushroom soup (low sodium)
1 lb boiled noodles
Mix ground lamb with season salt and marjoram, set aside. Heat olive oil and add onion. Cook on high until onion is translucent. Add ground lamb and cook until brown. Lower the heat to medium. Add milk and butter. Stir until the butter is melted. Add can of cream of mushroom soup, stir and then lower the heat and simmer. Simmer until bubbly and mixed through. Serve over top of noodles.
We like linguine instead of egg noodles. Also, we tell the kids to serve themselves a “modest” helping and always make them take a vegetable with the meal. Modest portions and a vegetable are not only healthier, but also allow us to stretch this meal so it serves five. Enjoy!