Best 6 Lamb Noodle Stroganoff Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF STROGANOFF OVER BUTTERED NOODLES



Beef Stroganoff over Buttered Noodles image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 6 servings

Number Of Ingredients 16

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Steps:

  • Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
  • In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
  • When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
  • Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

LAMB NOODLE STROGANOFF



Lamb Noodle Stroganoff image

Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.-Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8-10 servings.

Number Of Ingredients 11

2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups sour cream
6 green onions, sliced
1-1/2 cups shredded cheddar cheese
Paprika

Steps:

  • In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.

Nutrition Facts :

BEEF STROGANOFF WITH NOODLES



Beef Stroganoff with Noodles image

This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!

Provided by KARENA BINKLEY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 ½ pounds beef stew meat, cut into 1/2 inch pieces
½ pound bacon, cut into 1/4 inch pieces
½ onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
¼ cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
¼ cup cornstarch
⅓ cup cold water
1 (8 ounce) container sour cream

Steps:

  • In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
  • Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
  • Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
  • Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

Nutrition Facts : Calories 775.3 calories, Carbohydrate 36.4 g, Cholesterol 147.2 mg, Fat 54.6 g, Fiber 2.3 g, Protein 33.7 g, SaturatedFat 21.2 g, Sodium 2247.4 mg, Sugar 2.8 g

BEEF STROGANOFF FOR NOODLES



Beef Stroganoff for Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound filet mignon or mignon tips (cut into 2-inch long and 1/4-inch wide)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
1/2 cup beef broth
1 tablespoons Dijon mustard
1/4 cup heavy cream
1/2 cup sour cream
2 teaspoons flour
2 tablespoons minced fresh dill
2 tablespoons minced parsley
Salt and freshly grounded black pepper
Salt and freshly grounded black pepper
8 ounces medium egg noodles, cooked

Steps:

  • Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

NOODLE STROGANOFF



Noodle Stroganoff image

Make and share this Noodle Stroganoff recipe from Food.com.

Provided by RecipeNut

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces egg noodles, extra wide
2 tablespoons butter or 2 tablespoons margarine
2 (8 ounce) packages sliced mushrooms
1 medium onion, chopped
1 clove minced garlic or 1/2 teaspoon instant minced garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb ground beef
12 ounces beef gravy
8 ounces sour cream
1/8 teaspoon paprika

Steps:

  • Cook noodles according to package directions; drain.
  • Meanwhile, melt butter in large skillet.
  • Add mushrooms, onion, garlic, salt and pepper.
  • Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
  • Add ground beef and cook until no longer pink, stirring to break up meat.
  • Add gravy and heat to boiling.
  • Remove from heat; stir in sour cream.
  • Serve beef mixture over noodles; sprinkle with paprika.

Nutrition Facts : Calories 416.9, Fat 20.8, SaturatedFat 10.1, Cholesterol 96.5, Sodium 760.2, Carbohydrate 37.2, Fiber 2.4, Sugar 2.5, Protein 21.1

SPRING LAMB STROGANOFF



Spring Lamb Stroganoff image

Made in the spring when both morel mushrooms and vidalia onions are in season (and, sometimes, the rare heirloom tomato such as a Cherokee Purple), this dish can be a nice change from regular beef stroganoff. It's important to note that when I came up with this recipe, the only wine I had on-hand was "off" so I left it out. Honestly? I didn't notice the difference and was able to taste the lamb much more. Don't use fat-free sour cream; you need some fat (I go for low-fat) in order for the sauce to form and get thick. This makes 6, light servings (fairly small), good for a brunch or light supper.

Provided by David J Rust

Categories     One Dish Meal

Time 45m

Yield 6 small entrees, 6 serving(s)

Number Of Ingredients 17

1 lb lamb stew meat, diced
4 tablespoons all-purpose flour
salt and pepper, to taste
2 teaspoons marjoram, dried
2 teaspoons garlic powder
6 tablespoons grapeseed oil
2 vidalia onions, medium-large (thinly sliced into strips)
1/2 lb morel, diced
1 red bell pepper, diced
1 tablespoon unsalted butter
1 tablespoon thyme, dried
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup half-and-half
1 3/4 cups light sour cream
2 1/4 cups penne pasta, whole grain
2 large heirloom tomatoes, diced

Steps:

  • Toss your lamb stew meat in the flour mixed with a pinch of the dried marjoram and some salt and pepper (to taste). Coat each piece completely.
  • In a large skillet that has a tight-fitting lid, saute the lamb over high-heat in 2 Tbsp of the oil. Cook until nicely browned. Scrape the bottom of the skillet to keep the flour coating from burning, as you saute.
  • Remove the lamb to a bowl and set aside for later.
  • In the same skillet add 2 Tbsp of the grapseseed oil (half of what remains) and reduce the heat to medium-high. Add the sliced onions and saute, slowly browning. Add half the marjoram, half the salt, and half the pepper.
  • When the onions are fully brown, remove them to the same bowl as the browned lamb and set aside for later.
  • In the same skillet, add the remaining oil and marjoram to the diced morel mushrooms. Add 1 Tbsp unsalted butter, the red bell pepper, and the thyme. Saute until the mushrooms have shrunk to about half size.
  • Re-add the lamb and onions to the mushrooms. Stir to combine. Taste and season with salt and pepper (if needed).
  • Add the half-and-half as well as the low-fat (light) sour cream and stir to combine, completely. Reduce the heat to very low and cover. Simmer for 30 minutes, stirring only once or twice during this time to prevent any burning.
  • While the sauce is simmering, heat your water for the penne pasta. Once the water has been salted and brought to a boil, add the pasta and cook until al'dente.
  • Remove the pasta and drain; serve equal amounts on small plates or in bowls.
  • When the sauce has finished simmering, it should be thick. If it is not thick, remove the lid and keep simmering (uncovered) while stirring it, to thicken. When it has finally reached the desired consistency, stir in the diced tomatoes.
  • Pour equal parts of the sauce over each serving of pasta and serve hot.

Nutrition Facts : Calories 654.6, Fat 35.2, SaturatedFat 12.4, Cholesterol 125.1, Sodium 417.3, Carbohydrate 50.9, Fiber 6.9, Sugar 5, Protein 35

Related Topics