Bourguignonne is the French term for "as prepared in Burgundy." It refers to meat that is braised in red wine and garnished with mushrooms and onion.
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 pound boneless leg of lamb, trimmed and cubed
1 tablespoon olive oil, divided
1/4 cup minced shallots
1 (8-ounce) package baby portobello mushrooms
1 (10 1/2-ounce) can condensed beef consommé, undiluted
1/2 cup dry red wine
1 tablespoon chopped fresh parsley
1 tablespoon yogurt-based butter-type spread
2 2/3 cups frozen mashed potatoes
2 1/2 cups fat-free milk
How to Make It
Combine first 3 ingredients in a large zip-top plastic bag; add lamb. Seal bag, and shake to coat lamb.
. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add lamb, and cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan.
. Heat remaining 1 teaspoon oil in pan. Add shallots and mushrooms; sauté 3 minutes. Add lamb, consommé, wine, and parsley; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until lamb is tender. Stir in yogurt-based spread. Simmer, uncovered, 10 minutes or until sauce is thick.
. Prepare mashed potatoes according to package directions using 2 1/2 cups milk. Serve lamb mixture over mashed potatoes.
Oxmoor House Healthy Eating Collection
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