One Pot Ground Beef Stroganoff

I had some oral surgery lately and had to eat 'soft' food for a week or so afterwards. The dentist's office suggested mashed potatoes or smoothies. That's fine, but I need a real meal daily! So, I'm posting a series of delicious, nutritious 'soft' foods which were easy to chew on 'my good side' and posed no threat to my healing. These are not scaled-down dishes but real meals, that just happen to be soft. Enjoy them with or without dentistry!

1 red pepper, diced

1 onion diced

8 oz button mushrooms, thickly sliced

1 lb ground beef

1 tsp crushed red pepper flakes, to taste

3 cloves garlic, minced

2 Tbsp mixed fresh rosemary, thyme and oregano, minced

1 Tbsp Smokey Pimenton Spanish paprika

1 quart chicken stock

1/2 lb pasta

5 oz fresh baby spinach leaves

1 Tbsp Worcestershire sauce

2 tsp Dijon mustard

2 Tbsp corn starch whisked into 2 Tbsp water

1/2 cup sour cream

Sauté the mushrooms, pepper and onion in a dash of olive oil in a large pot or Dutch oven.

Cook until the mushrooms brown up and the veggies soften. Add the beef, crushed pepper, garlic, herbs and paprika and cook until the beef is well browned. Add a dash more olive oil if necessary.

Add the stock, pasta, spinach, Worcestershire and mustard to the pot and stir well.

Cook at a gentle boil, stirring often, for about 6-8 minutes or until the pasta is just al dente.

While still boiling, add the cornstarch slurry stirring often until the sauce thickens. Stir in the sour cream and serve.

Serves 4-6.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog