This creamy stroganoff is an ideal dish to make when fresh lamb is season. Best results are achieved when simmered slowly over a low to medium heat then served over pasta or rice.
16 people made this
450g lamb's liver, sliced thinly into strips
2 tablespoons plain flour
2 tablespoons olive oil
200g mushrooms, chopped
1 onion, finely chopped
3 tablespoons tomato puree
1 beef stock cube
450ml boiling water
salt and pepper, to taste
4 tablespoons natural yoghurt
chopped fresh parsley, to taste
Method Prep:15min › Cook:35min › Ready in:50min
Coat the liver in the flour. In a large casserole dish, warm the oil then add the liver, mushrooms, onion, tomato purée and stock cube, water and seasoning and leave to simmer for 30 minutes until the liver is tender.
After 30 minutes, stir through the parsley and yoghurt and check and adjust seasoning if necessary. Remove from the heat and serve hot over pasta or fluffy rice.