Porcini Mushroom and Beef Stew
request from: "monica gilmore" <mon...@strategicevents.com> 
> hi, i am looking for recipes using dried porcini mushrooms. thanks! 
 
 
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
1/2 lb.  sliced, domestic mushrooms, sliced and sauteed on med. heat in
3 Tbsp  butter
1/2 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 
 
 
-- 
(ID: 8624) Mirror: rec.food.recipes: Sun, Feb 29, 2004


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