Light Lamb Paprikash With Peppers

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into bite-sized pieces
• 1 tablespoon paprika
• 1 tablespoon flour
• 1 pinch cayenne
• 1 1/2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 onion, thinly sliced
• 8 ounces mushrooms, sliced
• 1 teaspoon salt, to taste
• 1 red pepper, thinly sliced
• 1 yellow peppers or 1 green pepper, thinly sliced
• 1/4 cup wine or 1/4 cup chicken stock
• 1/2 teaspoon worcestershire sauce
• 1/2 cup low-fat sour cream
• 2 cups cooked rice

Recipe

• 1 mix paprika, flour and cayenne.
• 2 toss lamb in mixture to coat.
• 3 heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
• 4 brown lamb and remove once it is just cooked.
• 5 keep warm.
• 6 add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
• 7 add peppers and cook until tender-crisp.
• 8 add lamb, wine (or stock) and worcestershire.
• 9 stir constantly until liquid has mostly thickened and evaporated.
• 10 remove from heat and stir in sour cream.
• 11 serve over rice or egg noodles.