Source: America's Favorite Food Associations

Buttermilk Stroganoff
A quick and easy meal!
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes


12 ounces American lamb leg, cut into 3/4 inch pieces
1 1/2 cups buttermilk
2 Tablespoons all-purpose flour
2 Tablespoons tomato paste
1 1/2 teaspoon instant beef bouillon, granuales
1 teaspoon dried thyme, crushed
1/4 teaspoon cracked black pepper
6 ounces linguini
Non-stick cooking spray
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups sliced fresh mushrooms, (8 ounces)
2 Tablespoons snipped parsley

Combine buttermilk, flour, tomato paste, beef granules, thyme, and pepper; mix well. Set aside. Cook pasta according to package directions; keep warm. Coat a large skillet with non-stick cooking spray. Heat skillet to medium-high, cook and stir lamb cubes 3 to 4 minutes to medium doneness. Remove lamb; set aside. Add olive oil to skillet. Cook onion and garlic for 2 minutes. Add mushrooms; cook 3 to 5 minutes over medium heat until onion and mushrooms are tender. Return lamb to skillet. Stir buttermilk mixture; add to skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Serve over hot pasta. Sprinkle with parsley.