Tag: goulash

Mushroom Stroganoff

A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)

Ingredients:

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
1 tbsp Worcestershire sauce
1 tsp tomato paste
5 oz sliced Cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup reduced-fat sour cream
8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Trieste goulash: original recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

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You know the beff stew typical of Hungary Trieste? The recipe comes from the Hungarian dish known as Goulash or Gulyás. It was the poor dish of the nomadic shepherds of the Hungarian prairie, called Gulyas. It was they who devised a useful and ingenious way to preserve a fresh product like the meatso that you can carry it with you on long journeys.

First of all, the they cut into small pieces and they cooked it for a long time, hours and hours, in a large pot, so as to dry out all the cooking liquid. Secondly, the they spread on wooden planks and the they left to dry under the sun. Before consuming it, they soaked it in boiling water, with the vegetables they found or had available. The result was therefore one hearty soup or gulyás-leves, literally the herdsman’s soup.

The Trieste version is very similar, but faster, and was the protagonist of the episode of 4 Restaurants by Alessandro Borghese dedicated to Gorizia.

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Who knows the differences between stew and goulash? – Italian Cuisine

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All the secrets not to confuse the two traditional meat-based recipes. And the preparations to cook them to perfection without confusing the Italian and Hungarian dishes

Meat cut into cubes, long cooking and frequent pairing with coarsely cut potatoes. But stew and goulash, seen up close, they don't look so much alike. In fact, the basic ingredients with which they are prepared are very different, thanks also to the traditions and geographical areas of origin. Here then are the main differences that will help us not to confuse them, and here are the recipes to prepare them.

Meat

Anyone who thinks that the basic ingredient is generic red meat cubes is out of the way. In fact, to prepare a good goulash, the the neck, the turn or the shoulder of the beef. The traditional recipe for stew, on the other hand, involves the use of fatty cuts of veal such as the white meat.

The fat

Stew and goulash are not light recipes. For this reason they are often consumed during the winter season and considered real unique dishes. And if in goulash the fat used in the traditional recipe is it lard, the preparation of the stew involves the use of extra virgin olive oil and butter.

Spices and vegetables

Both recipes involve the preparation of a vegetable base. For the stew, prepare a sauté of celery, carrots, onion while in the Hungarian recipe we find only the onion, sometimes accompanied by garlic. Herbs and spices also mark a watershed between the two recipes. In fact, in the stew we find bay leaf, sage, rosemary, parsley and pepper while goulash is characterized by the use of paprika and cumin.

The wine and the flour

These ingredients appear only in the stew recipe and are used in the step of browning some meat. In the goulash recipe, on the other hand, it starts with a low heat cooking on a base of lard and paprika, which gives the dish its characteristic red color.

The recipes

So here are the recipes for preparing stew and goulash to perfection. What is your favorite?

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