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© Meredith Corporation. All rights reserved. Used with permission.
In a very large skillet, heat oil over medium-high heat. Add lamb and brown on all sides. Drain.
In a 3 1/2- to 4-quart slow cooker, combine the lamb, broth, mushrooms, onions, mustard, garlic, bay leaf, salt and pepper. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
In a medium bowl, whisk together sour cream, flour and sherry until smooth. Stir about 1/2 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Remove and discard bay leaf. Stir in parsley. Serve over noodles.