This dish tastes special, like Easter Dinner or Mothers Day. Immensely savory lamb is stewed in rosemary, portabella mushrooms, and sherry. The result — a stroganoff fit for a king.

1 pound raw lamb, finely cubed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, sliced
1/4 tsp paprika
1/2 tsp dried rosemary
½ pound baby bella mushrooms, sliced
2 tablespoons flour
2 tablespoons sherry
1 cup cream
1 cup beef stock
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Heat the butter and oil in a large skillet over medium heat. Add the lamb and cook until browned, 3 to 4 minutes. Remove from skillet and set aside.

Add the onion, garlic, paprika, and rosemary to the skillet; cook until softened, 4 to 6 minutes, stirring. Add the mushrooms and cook an additional 3 minutes, until softened. Turn heat to low and add the flour; cook 2 minutes, stirring to prevent burning. Add the sherry to the skillet, raise heat to medium, and stir vigorously to combine. Add cream, beef stock, and reserved lamb. Bring to a boil over high heat; reduce to a low simmer, cover, and cook 20 minutes, until meat is cooked through.

Serve immediately with a side of mashed potatoes.

Source: Stroganoff Recipe.