Spicy Stroganoff Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
None,
Directions:
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 2 teaspoons of olive oil (optional)
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) (I used WeightWatchers ff Chicken
Broth) 1 packet of Butter Buds optional: ~ white wine pepper to season
Saute onions/leeks in olive oil. 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 processor.
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, heres 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
Saute (veggies) 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.
From: * Jane Marcus * * jane@apollo.hp.com * Fatfree Digest [Volume
10 Issue 47], Sept. 24, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
(This carrot paste recipe makes enough for use with several meals. The
mixture freezes well.)
2 large onions or leeks 2 teaspoons of olive oil (optional)
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) (I used WeightWatchers ff Chicken
Broth) 1 packet of Butter Buds optional: ~ white wine pepper to season
Saute onions/leeks in olive oil. 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 processor.
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, heres 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
Saute (veggies) 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.
From: * Jane Marcus * * jane@apollo.hp.com * Fatfree Digest [Volume
10 Issue 47], Sept. 24, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp