Lamb Stroganoff

Most everything has some kind of history and this dish is no exception.  It evolved while talking with my good friend Anthony Hudson, who mentioned something about a lamb stroganoff.  He said he had made it, was going to make it, had thought about trying to make it, had dreamt about making it, or something.  I can't remember for sure, but it sounded good to me, so I tried to create it.  And I must say it came out pretty dern good, and this will make 4 servings.  (note: If you are reading this Anthony, kudos for the idea, and if you are ever back here on the east coast I will treat you to some Lamb Stroganoff).

What you will need:

1 pound ground lamb
1-2 T. olive oil
8-12 ounces baby bella mushrooms, stemmed and sliced
4 T. butter, divided
4 cloves garlic diced
1 onion diced
1 can cream of mushroom soup
8-10 ounces sour cream
3/4 pint half and half
salt and pepper to taste
2 T. cooking sherry
1/4 c. beef broth for deglazing
1-16 ounce bag wide noodles
Parsley for garnish

Brown lamb well in olive oil, remove from skillet and set aside.  Add small amount of beef broth, deglaze and pour liquid over browned lamb.  Melt 2T. butter in same skillet, add onions and sautee for a few minutes. Next add garlic and cook with onions until both are done.  Add mushrooms and cook until soft..  Return meat to skillet, add sour cream and soup and mix well. Thin with half and half, season with salt and pepper and simmer for a short time to heat through, maybe 2-3 minutes.  Add cooking sherry and stir.

Cook noodles per directions on bag, drain, add remaining butter and stir to combine.  Serve noodles on plate, top with stroganoff, and garnish with some chopped parsley.