Porcini Mushroom and Beef Stew

Discussion in 'Food and nutrition' started by BRevere, Feb 29, 2004.

  1. BRevere

    BRevere Guest

    Request From: "Monica Gilmore" <[email protected]>
    > Hi, I am looking for recipes using dried porcini mushrooms. Thanks!

    Porcini Mushroom and Beef Stew

    I love dried porcini mushrooms in a dill-sour cream-Stroganoff type beef stew. This is from Perla
    Meyers' Market to Kitchen Cookbook

    1 oz dried mushrooms, porcini or cepes 2 cup beef stock, brought to a boil 4 lb beef in 1 1/2 in
    cubes, dried just before sauteeing 2 Tbsp fat 1 Tbsp olive oil 3 cup minced onion 2 tsp tomato paste
    1 tsp paprika 1 tsp marjoram 1 Tbsp caraway seed
    1/2 cup to 1 cup sour cream, depending on your cholesterol meter 3 Tbsp fresh minced dill weed
    2/2 lb sliced, domestic mushrooms, sliced and sauteed on med. heat in 3 Tbsp butter
    3/2 cup fresh, minced parsley

    Soak rinsed, dried mushrooms, covered, in broth for 30 min. Set aside. Preheat oven to 375 F. In a
    large Dutch oven with a tight lid, saute the beef in oil and fat to brown well on all sides. Remove
    from pan. In the same pan, saute the onions until beginning to get golden. Add tomato paste, and
    marjoram and caraway seeds and saute 2-3 min. Separate the broth and dried mushrooms. Pour the broth
    into the pan with the onions and stir up any browned bits on bottom. Mince the reconstituted dried
    mushrooms and add to pan. Add the meat and cover tightly and place in a preheated, 375 F oven.
    Braise 90 minutes. Remove, add the sour cream and dill and sauteed fresh mushrooms. Taste and add
    salt and pepper to your taste. Serve on extra wide noodles or over mashed potatoes or rice. Garnish
    with the fresh parsley.

    This is a bit of work---but I make it 4-5 times a year. Everyone raves! Barb

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