BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE
Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
Provided by ROSEMARYINGREY
Categories Pasta and Noodles Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
- Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
- Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Nutrition Facts : Calories 734.2 calories, Carbohydrate 55.8 g, Cholesterol 217.2 mg, Fat 43.8 g, Fiber 5.1 g, Protein 31.7 g, SaturatedFat 23.9 g, Sodium 718.1 mg, Sugar 4.2 g
SHIITAKE BEEF STROGANOV
Steps:
- Make Stroganov:
- In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
- Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened. Stir in parsley and salt and pepper to taste.
- Make purée:
- Peel turnips and potato and cut into 1-inch pieces. In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes. Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan. Stir in butter and salt and pepper to taste.
- Serve Stroganov with turnip potato purée or noodles.
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
SHREDDED RED-CHILE MEAT
Tortillas, which of course can be used in a variety of ways, are also potential tacos. This recipe for a kind of shredded chile-sauced meat - beef, pork, chicken or lamb - goes perfectly with homemade tortillas.
Provided by Mark Bittman
Categories brunch, dinner, lunch, project, appetizer, main course
Time 2h
Yield 4 or more servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
- Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.
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