Lamb Goulash

• 1 (2 3/4 lb) lamb leg, diced
• 1/3 cup seasoned flour
• 2 tbsp olive oil
• 1 None large onion, sliced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 (13.5 oz) can cream of tomato soup
• 1/2 cup red wine
• 1 tsp chili flakes
• 9 oz button mushrooms, halved if large
• 1 None red pepper, seeded, chopped
• 1/4 cup light sour cream, plus extra to serve
• None None fresh flat-leaf parsley leaves, for garnish
• None None cooked pasta and crusty bread, to serve

1. Preheat oven to 325u0b0F. Dust lamb in flour, shaking off excess. Heat 1 tbsp oil in a large Dutch oven over high heat. Brown lamb for 3-4 mins. Transfer to a plate.
2. Add remaining oil to pan. Saute onion and garlic for 2-3 mins, until onion is tender. Add paprika and cook, stirring, for 1 min. Add soup, wine and chili flakes. Bring to a boil. Return lamb to pan along with juices. Cover and bake for 1 hour 30 mins. Stir in mushrooms and pepper. Bake, covered, for 25-30 mins, until lamb is very tender. Season to taste.
3. Stir in sour cream. Garnish with parsley and top with extra sour cream. Serve with pasta and crusty bread.

lamb leg, flour, olive oil, onion, garlic, paprika, cream of tomato soup, red wine, chili flakes, button mushrooms, red pepper, light sour cream, flatleaf, pasta

Taken from recipes-plus.com/api/v2.0/recipes/32042 (may not work)