Lamb Goulash
Ingredients
- 1 (2 3/4 lb) lamb leg, diced
- 1/3 cup seasoned flour ⓘ
- 2 tbsp olive oil ⓘ
- 1 None large onion, sliced ⓘ
- 2 cloves garlic, minced
- 1 tbsp smoked paprika ⓘ
- 1 (13.5 oz) can cream of tomato soup ⓘ
- 1/2 cup red wine ⓘ
- 1 tsp chili flakes
- 9 oz button mushrooms, halved if large ⓘ
- 1 None red pepper, seeded, chopped ⓘ
- 1/4 cup light sour cream, plus extra to serve ⓘ
- None None fresh flat-leaf parsley leaves, for garnish
- None None cooked pasta and crusty bread, to serve ⓘ
Instructions
- Preheat oven to 325°F. Dust lamb in flour, shaking off excess. Heat 1 tbsp oil in a large Dutch oven over high heat. Brown lamb for 3-4 mins. Transfer to a plate.
- Add remaining oil to pan. Saute onion and garlic for 2-3 mins, until onion is tender. Add paprika and cook, stirring, for 1 min. Add soup, wine and chili flakes. Bring to a boil. Return lamb to pan along with juices. Cover and bake for 1 hour 30 mins. Stir in mushrooms and pepper. Bake, covered, for 25-30 mins, until lamb is very tender. Season to taste.
- Stir in sour cream. Garnish with parsley and top with extra sour cream. Serve with pasta and crusty bread.
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).