Date: Mon, 26 Sep 94 10:08:28 EDT
| 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)
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.