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Minced Meat and Mushroom Sauce


mincedmeat

This is the only German title that came close to this family dinner that I learned from my grandmother and mother, but it is one of the comfort foods that I enjoyed as a child. It is so basic to create and so fulfilling, you will wish to make it a part of your weekly routine as it was in my home growing up.  I have tweaked my mother's recipe slightly to assimilate my own particular tastes as well.  I hope you enjoy your time in the kitchen creating this meal as well and enjoying it with friends or family.

Ingredients:

1Lb Lean Ground Beef
½ cup Sliced celery
½ cup sliced white mushrooms
½ lrg white onion
2 Tbsp Worcestershire sauce
¼ cup pinot noir wine (Optional)
minced garlic
paprika
minced ginger
olive oil
oregano
tarragon
Corn starch and water mixture

How to make it:

1.  Place 2 tablespoons of Olive oil in a pan, then add your minced garlic and ginger. Let heat for just a moment and begin frying the ground beef.  Cook the beef thoroughly and continue to brown the meat. The bottom of your pan should begin to turn brown, do not burn the meat, just cook until well done.

2.  Add your Worcestershire sauce, salt and pepper and your remaining spices, fill the pan with water to about an inch over the meat and give a good stir. add your veggies, if the water does not almost cover the veggies, add some more. (Add wine if using)  Let simmer for at least an hour, stir occasionally.

3.  After an hour your veggies should be tender and the sauce should be a dark brown and have reduced by about half.  Add more salt and pep to taste or a touch of soy sauce. 

4.  Slowly mix in your cornstarch and water mixture, this will thicken the sauce to the consistency of your choosing.  Be careful not to add to much.

Once your sauce has thickened to your liking serve over rotini pasta or egg noodles and drink with a bold Shiraz. Delicious.

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