Stroganoff, but with shitake mushroom beef broth, for extra mushroom power ups.
Stroganoff, but with shitake mushroom beef broth, for extra mushroom power ups.
by upsidedownorangejuic
1 Comment
upsidedownorangejuic
My mystery stroganoff recipe, aka made it up today, did my best to write it down. Picture was taken after I took two servings out, I was too hungry to take a picture.
Intended for a large crock pot.
8 Small dried shiitake mushrooms 1L Beef stock
4 Large fresh chorizo sausages or some paprika heavy fresh sausage. 800g Chuck Steak ~nice and fatty not lean Garlic mince several bulbs? (like it was about 4 large and 3 tiny tiny ones) Two large handfuls of button mushrooms Good generous squeeze of tomato paste
Spices to taste this is what I used, Freshly grind: Cumin, Coriander, Fennel, **Hot** chilli flake
Sweet smoked paprika
2 Large sticks of celery diced fine, 1 Large capsicum diced fine, 2 Medium carrots diced fine, 2 Medium Leeks halved lengthwise cleaned and cut into slices, 1/2 of a giant onion diced fine ~seriously local Asian grocer has stupid large onions it’s fantastic
To finish Hot English dried mustard powder. 250g tub of full fat sour cream.
In a small pot very, very, gently simmer your dried mushrooms and beef stock. Leave to simmer while you do the rest of the prep.
Turn on you crock pot to start warming:
Into the crock pot add: Chuck steak diced into bite sized pieces. Half or quartered button mushrooms. All spices. Garlic.
In the pot you intended to fry off your vegetables, fry off the 4 sausages in a little oil till they are firm. Remove and leave to cool enough to be able to slice into bite sized slices, add to the crock pot.
Then to that pot with the delicious sausage fat and oil fry off all veg till softened down. Then add to the crock pot.
Drain the shitake mushroom and beef stock through a fine sieve into the crock pot. Gently press the mushroom to get out extra moisture. Once mushrooms are cool, finely dice and add to the crock pot.
Top up crock pot with boiling water till it just hits the top of the ingredients
Cook till tender and finish with sour cream and mustard powder, and if need be some cornstarch and water to thicken.
1 Comment
My mystery stroganoff recipe, aka made it up today, did my best to write it down. Picture was taken after I took two servings out, I was too hungry to take a picture.
Intended for a large crock pot.
8 Small dried shiitake mushrooms
1L Beef stock
4 Large fresh chorizo sausages or some paprika heavy fresh sausage.
800g Chuck Steak ~nice and fatty not lean
Garlic mince several bulbs? (like it was about 4 large and 3 tiny tiny ones)
Two large handfuls of button mushrooms
Good generous squeeze of tomato paste
Spices to taste this is what I used,
Freshly grind:
Cumin,
Coriander,
Fennel,
**Hot** chilli flake
Sweet smoked paprika
2 Large sticks of celery diced fine,
1 Large capsicum diced fine,
2 Medium carrots diced fine,
2 Medium Leeks halved lengthwise cleaned and cut into slices,
1/2 of a giant onion diced fine ~seriously local Asian grocer has stupid large onions it’s fantastic
To finish
Hot English dried mustard powder.
250g tub of full fat sour cream.
In a small pot very, very, gently simmer your dried mushrooms and beef stock. Leave to simmer while you do the rest of the prep.
Turn on you crock pot to start warming:
Into the crock pot add:
Chuck steak diced into bite sized pieces.
Half or quartered button mushrooms.
All spices.
Garlic.
In the pot you intended to fry off your vegetables, fry off the 4 sausages in a little oil till they are firm. Remove and leave to cool enough to be able to slice into bite sized slices, add to the crock pot.
Then to that pot with the delicious sausage fat and oil fry off all veg till softened down. Then add to the crock pot.
Drain the shitake mushroom and beef stock through a fine sieve into the crock pot. Gently press the mushroom to get out extra moisture. Once mushrooms are cool, finely dice and add to the crock pot.
Top up crock pot with boiling water till it just hits the top of the ingredients
Cook till tender and finish with sour cream and mustard powder, and if need be some cornstarch and water to thicken.
Serve with whatever carbs take your fancy.