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Lamb stroganoff

Brian Turner from Great Food Live
For a quick and tasty dinner, try Brian Turner's variation on a classic Russian theme

Lamb stroganoff

Method

1. Heat the butter in a frying pan and fry the meat rapidly for 2 minutes, keeping it slightly underdone. With a slotted spoon, remove the meat from the pan and season with salt and pepper.

2. Lower the heat, add the shallots and gherkins to the pan and cook slowly for 2 minutes, making sure they don't colour.

3. Drain the fat from the pan and add the paprika. Pour in the cream, stirring, and bring to a simmer. Leave on a low heat to reduce by 1/3.

4. Take off the heat and stir in the lemon juice and redcurrant jelly. Add the meat and stir well. Sprinkle with chopped parsley and serve with rice.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
50g Butter
450g lamb fillet, cut into 2.5cm x 0.5cm strips
2 Shallots, finely chopped
6 gherkins, finely chopped
1/4 tsp Paprika
150ml double cream
1/2 lemon, juice only
1 tsp redcurrant jelly
1 tbsp chopped parsley
freshly ground salt and pepper