How To make Woodsy Mushroom Goulash
PARADE; 10/24/93:
3 lg Tomatoes
2 tb Canola oil
2 md Onions; coarsley chopped
1 tb Sweet paprika
4 Pale green sweet roasting
~peppers; cored, seeded and ~cut crosswise into 1/4-inc. 1 1/4 lb Large white mushrooms; stems
~trimmed; cleaned and ~quartered 1 c Plain nonfat yogurt
1/2 c Light sour cream
1 tb All-purpose flour
3 c Egg noodles, wide; cooked OR
Rice; cooked 1 tb Parsley; chopped, for
~garnish 1. Bring a small pot of water to a boil.
2. To peel tomatoes, cut a small "X" in the bottom of
each. Place in boiling water for about 30 seconds to loosen the skins. Remove to a colander. When tomatoes are cool enough to handle, slip off the skins. Coarsley chop the peeled tomatoes; reserve. 3. Heat oil over low heat in a large, heavy pot. Ad
onions and cook,s tirring, for about 10 minutes, or until wilted. Sprinkle paprika over the onions and cook, stirring, for one minute. 4. Add peppers and reserved tomatoes. Cookover
mediumheat for 10 minutes, stirring once or twice. 5. Add mushrooms tothe vegetables and stir goulash
well. Cook for 5 minutes. 6. Place the yogurt, sour cream andflour in asmall
bowl and whisk together well. Add 1/2 cup of the juices fromthe vegetables and whisk together. 7. Off the heat, whisk the yogurt mixture into the
mushroom-vegetable goulash. Season with salt and pepper. 8. Before serving, warm goulash through over low
heat, stirring. Do not boil. Serve immediately over noodles or rice and garnish with chopped parsley. Serves 6. Per serving: 251 cal; 8 g fat; 26 mg cholesterol Posted on GEnie Food & Wine RT Oct 24, 1993 by DEEANNE >From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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Kosher Rack of Lamb Frenched with Caramelized Vegetables
Kosher Rack of Lamb Frenched with Caramelized Vegetables
Watch Chef Randy grill Prairie Street's Lamb Whole Rack. While this beautifully marbled, hand-trimmed cut is great for grilling or roasting in the oven. Either way, it makes an impressive meal for your next gathering. This cut comes with Frenched bones — meaning the meat is cut from the end of the rack so the bone is exposed — for a presentation that’s as attractive as it is delicious. This lamb rack’s tender, juicy consistency and full flavor will give your guests an indulgent eating experience they won’t forget.
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Cooking Instructions:
Set your grill for direct and indirect cooking, so you have a hot and cool zone
Direct cooking is when heat is directly under the food / pan
Indirect cooking is when the heat is on either side or on one side without heat under the food / pan
Place a cast iron skillet on the direct zone of the grill (skillet directly over heat)
Season the rack of lamb with kosher salt and freshly ground black pepper
Place the seasoned lamb rack on the indirect section of the grill and close the cover
Prep the mushrooms, chopped garlic, red onions, chopped parsley and drained artichokes
Check lamb internal temp at 125-130°F
Flip lamb over for 1 minute on direct zone to crisp the fat
Remove lamb and lightly tent with foil
Combine the different mushrooms and spread 2 tbsp olive oil over
In the hot skillet, add the 2 tbsp olive oil
Add the mushrooms and stir
Close the lid and cook for 2 minutes
Add the sliced red onions and stir, then close the lid and cook for 2 minutes
Add the artichokes, close the lid and cook 2 more minutes
When vegetables are lightly caramelized, season with 2 tsp kosher salt, 1 tsp black pepper ground
Squeeze the juice of 1 lemon over the vegetables and hit with 2 more tablespoons of olive oil
Add the chopped parsley and toss
Arrange the vegetables on a platter
Carve the lamb between the bones, leaving 3 bones intact
Arrange the lamb around the vegetables
Drizzle with olive oil and a little fresh lemon
Subscribe to our channel for more of our guest chefs' innovative recipes and specialty tutorials. You’ll go behind the scenes and learn how to select, prep, cook, serve, and savor your favorite meats like a pro. From smoking that perfect steak to serving a buttery rib roast your family won’t stop talking about, you’ll be crafting epic meals in no time.
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Video Contents:
00:00 Introduction
01:00 Prep
02:10 Cook
11:21 Taste
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#koshercooking #kosherculinary #prairiestreet #prairiestreetco
Bacon Mushroom Garlic Burgers: Storm Style
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the BEEF STROGANOFF I wish mom made me as a kid
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Today we make the beef stroganoff recipe that I wish my mom made me as a kid. Beef stroganoff was always a little bland but anything over noodles I love. We fix all the issues today by using the braising technique and instead of using steak, we use short ribs and some high-quality mushrooms. The recipe is a dream.
Ricotta Meatball Sliders
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Red Pepper Pasta Sauce (Pesto Alla Calabrese)
Pasta Bolognese
RECIPE
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