Monday, February 11, 2013

Beer and Lamb Stroganoff

This aint the stuff out of the box! The earthy tones of this style of beer, lamb, and mushrooms really work well together. Toss in the savory herbs and spices and noodles, and POW! You got yourself some beer stroganoff.

Great Divide Brewing “Claymore Scotch Ale”. Pours a dark reddish brown with a light head. Aromas of smoke and peat and caramel are right up front. Very nice. Great body as it’s going down. Lighter on the smoke and peat in the taste than the nose suggests. Good malty sweetness, but very balanced and not overly sweet. A bit bready and hint touch of toffee. A faint hint of cherries and a touch of hops in the finish as well. 7.7% abv

Ingredients: (serves 3-4)
1lb of lamb, ground
1 12oz bottle scotch ale/wee heavy
1 cup beef broth
1 yellow onion, diced
4 cloves garlic, minced
8 oz mushrooms, sliced
2 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1/2 tsp smoked paprika
1/4 tsp ground sage
1 bay leaf
3 tbsp unsalted butter
3/4 cup Greek yogurt
1 12oz bag of wide egg noodles
kosher salt and fresh cracked black pepper
pinch of crushed red pepper flakes

In a large pan or dutch oven, over medium-high heat, add in some olive oil and brown the meat. Add in a pinch of salt and pepper to the meat while browning. Once browned, drain, and set aside.

Place pan back on stove and add in 1 tbsp of butter and toss in onions and a pinch of crushed red pepper flakes. Cook for roughly 5 minutes. Add in the garlic and cook for 30 seconds more until fragrant.

Add in the beer, stock, rosemary, thyme, sage, paprika, and bay leaf. And add back the meat. Bring to a quick boil, then turn temp back down to medium-low and let simmer, partly covered, for an hour.
Taste. Add salt and pepper. Taste again. Adjust anything else as you want it. Then add in the mushrooms. Cook another 20 min, covered.

While the mushrooms are cooking and soaking up some of that amazing broth, cook your noodles according to package. When done, place noodles in a bowl, and toss in the remaining 2 tbsp of butter. Turn off heat and stir in the greek yogurt. Place noodles on the plate, pour the lamb on top, and serve with some crusty bread.
Pair with a scotch ale, dubbel, American or English brown ale, or even an Irish stout. Enjoy!


  1. when do you add the onions? Does it matter?

  2. Hey, Brooke. After you brown the meat, set the meat aside. Place pan back on stove and add in 1 tbsp of butter and toss in onions and a pinch of crushed red pepper flakes. It's the second paragraph of the instructions :)