Sauce No.18 For Pasta....Ground Beef / Mushroom / Cream / Dill.

One thing is for sure in cooking, nothing goes to waist. Everything is used in one way or another. Yesterday's recipe "meat torpedos with garlic and mint" refrigerated (not frozen)  left over uncooked ground beef was used this morning to make a very nice sauce for "Farfalle" pasta using mushrooms, dill and cream. We had a tomato and lettuce salad on the side and it was delicious. I would love to share it with you, maybe you would find it as good as we all did.
What you would want to do is follow the recipe for 1 kg of fresh ground beef,  use the quantity you need for the sauce and freeze the rest for future use in some other recipe.

Garlic And  Mint Ground Beef
With Mushrooms, Dill And Cream Sauce
My Photo
You will need :

Serves 4 - 6
-  1 kg of lean ground beef.
-  1 kg sliced frozen mushrooms.
-  330 ml of fresh cream.
-  1/2 bunch dill finely cut.
- 3 cloves of garlic mashed into a paste.
-  2 handfuls of fresh mint leaves very finely chopped.
-  1 Tbsp. olive oil (extra virgin Kalamata olive oil if possible).
-  2 eggs.
-  3 slices of stale bread soaked in milk.
-  Some lemon drops.
- salt and pepper.
-  In a bowl add ground beef, 2 eggs, salt, pepper, mint, the bread (milk pressed out) and all the garlic. With one or both hands work the ground beef mixture like you would with bread dough about 5 minutes wetting your hands every now and then.
-  In a sauce pan heat oil and fry the ground beef on high heat till all the liquid evaporates and beef is browned slightly.
-  Add the frozen mushrooms, still on high heat, wait until mushrooms have thawed and are soft. Add a few drops of lemon.
-  Add the dill and bring to a slow boil, turn heat down and simmer for 10 minutes.
-  Add the cream which must be at room temperature. Mix and stir. Ready.
Serve over Farfalle pasta sprinkled with freshly grated parmezan cheese and a tomato / lettuce salad.


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