Monday, 13 June 2011

Quick Lamb Casserole With Maggie Gluten Free Stroganoff Mix

I cooked this dish in a deep frying pan(stone coated Scanpan) instead of conventional casserole, serves 3~4.

1. Heat the cooking vessel(casserole or deep frying pan) and coat the inside with good oil of your choice for frying, cook 1 medium sized sliced onion in it.
2. Spoon in 500gs of minced Lamb into the pan as bite sized chunks, sprinkle nutmeg and dried rosemary on the lamb chunks and seal the all sides.
3. Add 1/2 to 1 cup of of sliced mushroom to the pan and blend it through, pour in 1/4 cup of dry red wine.
4. Combine 1 packet of Maggie Gluten Free Stroganoff mix, 1/2 table spoon of tomato paste, 2 teaspoons of gluten free Worcestershire sauce(I use Spring Gully's one) and 250cc of cold water, mix them well together.
5. Pour the mixed solution in to the pan, bring it boil, reduce heat and gently simmer for 10 minutes covered.
6. Just before serve, pour in fresh thickened cream or sour cream (lite ones are good, too).
7. Serve with potato mash or rice or steamed beans. I enjoyed it garnished with some chives, it went well with potato mash!

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