Lamb Goulash in Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g lamb, (lean, diced)
- 2 tablespoon olive oil
- 250 g shallot (s), (halve if necessary, if too lare)
- 250 ml white wine, (dry)
- 250 ml chicken broth, (instant)
- 125 g Dijon mustard
- 2 tablespoon thyme, (fresh), chopped or alternatively 1 dried
- Salt and pepper, black from the mill
- Sauce thickener, (for dark sauces)
Print Recipe
Pin Recipe Instructions
- Sear portions of lamb in hot oil all over until brown. Remove and brown the onions in the remaining oil.
- Add white wine, chicken stock, mustard and thyme and bring everything to a boil. Reduce the heat and simmer covered for 1 hour. Remove the lid and cook for another 30 minutes until the meat is tender. Thicken the sauce with a sauce thickener and season with salt and pepper.
- Ribbon noodles taste best with it.
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