Slow Cooker Lamb Stroganoff (without alcohol)
Use up leftover lamb chops or a lamb roast with this easy to prepare stroganoff. You won’t miss the beef.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 multipurpose cooker or slow cooker
- 1 10" saute pan optional
- 1 5-quart pot
- 1 small bowl
- 1 1.5-quart pot optional
Ingredients
- 1 tbsp butter or olive oil
- 2 garlic cloves chopped
- ½ large onion chopped
- 8 ounces cremini mushrooms thickly sliced
- 2 cups cooked lamb meat chopped
- 4 cups lamb chop bones or lamb leg bone
- 1 cup water
- 1 tsp salt
- 2 sprigs fresh thyme (about 1 tsp fresh thyme)
- ½ tsp fresh ground black pepper
- 1 tbsp Dijon mustard
- 1 cup light sour cream
- 2 tsp cornstarch
- 2 tsp water
- 12 ounces dried egg noodles cooked per package directions
Instructions
- Heat multipurpose cooker to the "Sear" setting. (If using a slow cooker, heat large sauté pan on medium high heat.)
- Add butter or olive oil to multipurpose cooker (or pan), followed by the onions, mushrooms, and garlic. Sauté for 5 to 7 minutes until onions and mushrooms soften.
- In the multipurpose cooker, add lamb meat and bones, water, salt, thyme, and black pepper. Stir until everything is combined, making sure that the bones are submerged in the liquid. Change the multipurpose cooker setting from the "Sear" setting to the "Slow Cook" setting.
- (If using a slow cooker, add everything except for the lamb meat and bones to a sauté pan and stir to combine; then transfer everything to a slow cooker. Add the lamb meat and bones and stir well, making sure the bones are submerged in the liquid.)
- Slow cook on low for 6 hours on low or for 3 hours on high.
- Open the multipurpose cooker (or slow cooker). Remove the lamb bones and set them aside.
- Fill a 5-quart pot with water and cook the egg noodles according to the package directions.
- Turn on the “Boil” function on the multipurpose cooker. (If you don’t have a “Boil” function, use the “Sear” function.) Add the Dijon mustard and light sour cream to the multipurpose cooker. Stir to combine and wait until it just starts to boil.
- (If using a slow cooker, pour 2 cups of the sauce from the slow cooker into a 1.5-quart or larger pot and bring to a light boil.)
- In a small bowl, mix the cornstarch and 1 tsp water together then pour into the multipurpose cooker (or pot with sauce if you used a slow cooker). Stir the contents to combine and let boil for 1 to 3 minutes to thicken to your desired preference.
- Take any meat that falls off the lamb bones and return it to the multipurpose cooker. (Return sauce from the small pot, if using a slow cooker.)
- Add the cooked egg noodles to the slow cooker. Stir until the noodles are coated in the sauce.
Video
Notes
Tips and Tricks
Don’t have lamb?
This recipe is great for using up leftover roasts or bone-in meat where lots of meat is stuck to the bone. You can also replace the lamb with tougher cuts of meat like roast beef or brisket.
You can also use this recipe for beef, ground beef, or ground turkey and skip the slow cooker altogether. If you want to be extra daring, shredded leftover rotisserie chicken might pass your family’s taste test.
Alternatives for egg noodles:
Fettuccine, linguine, and chow fun noodles will taste great with this creamy mushroom sauce.
Sour cream alternatives:
Tread cautiously here! This is not like a baked good recipe where you can’t taste the difference between sour cream and yogurt. If you are trying to lighten up the recipe with yogurt or Greek yogurt, start with ¼ cup of yogurt and ¾ cup of light sour cream. Each time you make the recipe increase the amount of yogurt and decrease the amount of sour cream. This will help to avoid a situation where your eaters call you out on the sourness of the yogurt. Smaller changes/swaps over time will help to get their tastebuds used to the different flavor.