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spicy-stroganoff recipe

Date:    Mon, 26 Sep 94 10:08:28 EDT
 From:    jane@apollo.hp.com
 | Spicy Stroganoff    |
 The first step in this recipe is to make the carrot paste:
    (This carrot paste recipe makes enough for use with several meals.  
     The mixture freezes well.)
    2 large onions or leeks
    1 bag of carrots, cut into thin rounds
    4 cloves of garlic, diced
    stock granules (amount that would normally go with 2 cups of water)
    1 packet of Butter Buds
    optional: white wine
    pepper to season
    Saute onions/leeks.  Add other ingredients, and then add
    some water--enough to just cover carrots with the liquid.  Simmer
    about 45 minutes to an hour, stirring every 10-15 minutes -- adding liquid
    as nesc. to stop burning.   When carrots are tender, and break apart 
    easily, turn off heat and let cool long enough to transfer to a food 
    Process in parts until all is a pureed paste.
    Divide into 4 parts.  Save out one of these for use and put the other parts
    in the freezer.
    (The original poster mentioned using this carrot paste diluted with
    evaporated skim milk to make a pasta sauce.)
 Now that the carrot paste is done, here's the rest of the recipe:
 1 medium onion, sliced
 2-3 cloves of garlic, minced
 1 1/2 tsp. paprika
 1/2 tsp. cayenne 
 1 tsp. dill weed
 12 oz. fresh sliced mushrooms
 (veggies or poultry)
 Saute (veggies or poultry) with onion and garlic.  Add spices and mushrooms.
 Mix together and pour in:
 2 cups non-fat milk
 1/3 cup flour
 1 packet of stock granules (or about 2 teaspoons)
 carrot paste
   Simmer 5 or 10 minutes until mushrooms and onions are cooked and mixture is
   thickened. Add salt and pepper to your taste.  Stir frequently.
 Serve over noodles of your choice.
 kwlacto lacto