1c sliced or chopped onion
2 stalks of celery - diced
1 carrot - diced
2T butter
Penzey's Black and Red Spice
Rosemary Seasoning *
1-2c lamb broth
4-8oz. sour cream
4oz. black truffle Alfredo sauce
Saute' the first group of ingredients until the butter melts and everything's sizzling. Add the seasonings, a little at a time. After all the flavors come out and blend, you can add more at the end if needed. The black and red is a great blend of finely ground black and a little cayenne pepper. Cover this and turn down the heat. Let simmer on low about 15 minutes. Meanwhile, cook up some chunky pasta. Just before serving, add the sour cream and Alfredo. Stir in some of the starchy pasta water to both thin and thicken it. (it's magic!) Check the flavors to see if more seasoning is needed. As I was serving this, I remembered I have 8oz. of gorgeous mushrooms in the 'fridge - how yummy would those have been in this? Also some really great frozen peas, which might also have been good.
However, this was beyond delicious! It'll forever ruin me for regular (beef) stroganoff.
This would be a great recipe to also use with tender bison, elk, venison or goat, which is what the butcher at the European Market told me this roast was. I love lamb though, so it worked out well. And. . .I did buy goat chops!!! So, if you love goat, stay tuned! 😉. . . Lin
2T butter
Penzey's Black and Red Spice
Rosemary Seasoning *
1-2c lamb broth
4-8oz. sour cream
4oz. black truffle Alfredo sauce
Saute' the first group of ingredients until the butter melts and everything's sizzling. Add the seasonings, a little at a time. After all the flavors come out and blend, you can add more at the end if needed. The black and red is a great blend of finely ground black and a little cayenne pepper. Cover this and turn down the heat. Let simmer on low about 15 minutes. Meanwhile, cook up some chunky pasta. Just before serving, add the sour cream and Alfredo. Stir in some of the starchy pasta water to both thin and thicken it. (it's magic!) Check the flavors to see if more seasoning is needed. As I was serving this, I remembered I have 8oz. of gorgeous mushrooms in the 'fridge - how yummy would those have been in this? Also some really great frozen peas, which might also have been good.
This would be a great recipe to also use with tender bison, elk, venison or goat, which is what the butcher at the European Market told me this roast was. I love lamb though, so it worked out well. And. . .I did buy goat chops!!! So, if you love goat, stay tuned! 😉. . . Lin
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