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Lamb Paprika Stroganoff

1 tb Sunflower oil
40 g Unsalted butter; plus a little extra
2 lg Lamb steaks
2 ts Hot paprika; plus extra to garnish
1 Onion
1 lg Garlic clove
100 g Small chestnut mushrooms
150 ml Dry white wine
1 tb White wine vinegar
150 ml Double cream
1 sm Bunc flat leaf parsley and mint
175 g Fresh tagliatelle
2 Gherkins; finely chopped
1 ts Poppy seeds
Salt and freshly ground black pepper


1 Trim the lamb steaks of any fat and cut the meat into thin strips, discarding the bones - leaving about 8oz in total.

2 Heat the oil and 25g/1oz butter in a saute pan. Toss the lamb in the paprika and season well.

3 Fry the lamb for a couple of minutes until well sealed. Remove from the pan with a slotted spoon.

4 Chop the onion and add to the pan, stirring to coat. Cook on a high heat for 1-2 minutes until softened.

5 Crush the garlic into the pan and cook on a high heat for a minute.

6 Slice the mushrooms and add to the pan, stirring to coat and stir-fry, adding more butter if necessary.

7 Add the wine and bubble down, add the vinegar and cream. Boil, reduce the heat, return the lamb and simmer for 3-4 minutes until reduced and slightly thickened.

8 Cook the tagliatelle in boiling water for 1-2 minutes until tender. Chop the parsley and mint - you'll need about 3 tbsp in total - and set aside.

9 Stir half the herbs into the lamb mixture with the gherkins. Season, stir well to combine and just heat through.

10 Drain the tagliatelle and toss in the remaining butter, herbs and poppy seeds. Arrange the tagliatelle on a serving plate, making a slight dip in the centre and spoon in the lamb mix. Sprinkle splashes of paprika around the edge of the plate to serve.


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