Lamb Goulash

Name: 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

14 ingredients

3 steps

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

Directions

1

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.
2

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.
3

Stir in sour cream. Garnish with parsley and top with extra sour cream. Serve with pasta and crusty bread.