Bayou Stroganoff

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, about 1 pound total
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1 teaspoon cajun seasoning
• 1 (14 1/2 ounce) can chicken broth
• 1 1/2 cups instant rice
• 1 1/2 cups frozen broccoli florets
• 1/2 cup sour cream

Recipe

• 1 heat the oil over medium heat in a 12 inch nonstick skillet that has a lid. peel and coarsely chop the onion, adding it to skillet as you chop. cook until soft, stirring occasionally. while the onion cooks, slice the chops (easier if partially frozen) into ¼ inch strips, adding them to skillet as you cut. stir occasionally as you add the strips.
• 2 sprinkle cajun seasoning over the lamb and onions. cook, stirring often, until lamb is no longer pink, 4-5 minutes. raise the heat to high, add the broth and rice, and stir well. cover the skillet and bring to a boil, then reduce heat to medium. simmer until most of the broth is absorbed, 5 minutes.
• 3 meanwhile, place broccoli in a microwave-safe dish and microwave, covered, on high, for 3 minutes to defrost.
• 4 uncover the skillet and stir in the broccoli and sour cream to blend well. cook until heated through, about 1 minute.