Prep 30 mins
Cook 1 hr
I got this idea watching a cooking show that showed how a cook used portabella mushrooms to substitute for burgers.
- 2267.96 g onions, sliced
- 226.79 g bacon, finely chopped
- 226.79 g salt pork, finely chopped and soaked in water overnight to get rid of some of the salt
- 113.39 g celery, sliced
- 113.39 g carrots, sliced
- 113.39 g leeks, sliced
- 113.39 g bell peppers, assorted chopped
- 29.58 ml oil
- 29.58 ml tomato paste
- 2000.0 ml beef broth
- 44.37 ml paprika
- 4.92 ml marjoram
- 907.18 g mushrooms, domestic (your regular white mushrooms, cremini, etc)
- 1360.77 g mushrooms, wild assorted (oyster mushrooms, shiitaake, etc)
- 3 garlic cloves, minced
- 4.92 ml caraway seed, cracked (you can do it with the knife or the spice grinder)
- 2 bay leaves
- 4.92 ml lemon zest, finely minced
- 236.59 ml red wine
- 44.37-59.16 ml flour
- Render the bacon and the salt pork.
- Add the sliced onions.
- Cook until onions are translucent.
- Add the other vegetables.
- Sauté for a few moments.
- In the meantime heat the oil in a pan, then add the tomato paste.
- Cook until the tomato paste turns brown.
- DO NOT LET THE PASTE BURN!
- Add the broth to the paste and let it come to a boil.
- In the meantime add the mushrooms (cut in bite size chunks) to the vegetables.
- Add the paprika.
- You add it that late, because paprika burns easily and then becomes bitter.
- For a spicier flavor use hot kind.
- Sauté for a few minutes.
- Then add the broth mixture to the mushrooms.
- Bring to a boil, reduce to a slow simmer and simmer for about one hour covered.
- In the last 30 minutes add the red wine.
- Season with salt and pepper.
- Thicken the stew with the flour mixed with some water!
- Serve with noodles or rice or dumplings.