MUSHROOMS WITH GROUND MEAT RECIPE - Tastes like 'Beef Stroganoff' Easy and Light

MUSHROOMS WITH GROUND MEAT RECIPE - Tastes like 'Beef Stroganoff' Easy and Light

Music: A. SCRIABIN Piano concerto in F sharp minor op.20 Third movement - live recording
Piano solo: Elvan A. ULUCINAR

In this episode, I'd like to share with you my 'Mushrooms With Ground Meat' recipe. It tastes like grounf beef version of famous Russian dish 'Beef Stroganoff'. Also it has a creamy but light taste, because the sauce is made without cream. I like to serve it over long noodles, but feel free to use any type of pasta or even bulgur for its low GI. This dish is easy to make and it tastes amazing!

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INGREDIENTS
400 gr. (0.88 pounds) mushrooms
250 gr. (1/2 pound) lean ground meat
1 large onion
5 real tablespoonful thick yogurt
2 tbsp butter
1 real tablespoonful flour
1 tbsp Worcester sauce (or vinegar)
1/2 lemon
1 egg yolk
1 clove garlic
Red sweet paprika
Salt & pepper
1 pack uncooked long noodles (350 gr./12 oz)
Chopped parsley, to garnish

DIRECTIONS
Beat egg yolk in a big bowl.
Add flour, mix.
Add yogurt, mix.
To thin the yogurt, gradually add 1/2 cup water and beat until smooth, set aside.
Cut the onion into fine cubes, set aside.
Rinse mushrooms to remove any dirt, then cut into cubes.
Squeeze 1/2 lemon juice on top, mix and set aside.
In a large pan, melt 1 tbsp butter, over medium low heat.
Add ground meat and cook, breaking up with the back of a spoon, until browned, for about 6-7 minutes.
Sprinkle a pinch of black pepper and sweet paprika (no salt yet), mix.
Transfer meat into a plate, let the pan cool slightly.
Put the pan back on fire, over medium low heat, melt 1 tbsp butter.
Add chopped onion, mix.
Add mushrooms and 1 clove garlic.
Sprinkle a pinch of black pepper. (no salt yet)
Cook mushrooms until all their juices have been released and evaporated, stirring occasionally.
Add the ground meat back into the pan.
Add 1 tbsp Worcester sauce (or vinegar) and cook for 1 minute, stirring constantly, then turn off the heat.
If serving the dish immediately, this might be a good time to fill a pan with water and bring to a boil.
To warm up the yogurt, combine 1/2 cup hot water with 1/2 cup at room temp water.
Gradually add warm water into the yogurt, beat well.
Turn on the heat again over medium low, add yogurt mix on top of mushrooms.
Bring to a boil, making sure to mix constantly so the yogurt doesn't curdle.
Add salt to taste when yogurt is boiling, and cook 1 minute over medium high heat.
Check for seasoning, turn off the heat and keep it warm, or you may reheat before serving.
To cook noddles, add 1 tbsp salt into the boiling water.
Add noddles into the water, mix immediately, and cover to bring it back up to the boil rapidly.
Set the timer according to package instructions.
Once boiling, open the lid and cook over medium high heat.
When nearly done, reserve some boiling noddle water.
Drain noodles, put the pan back on fire, over medium low heat.
Heat 3-4 tbsp olive oil.
Add about 1/4 cup reserved noodle water, then the noodles, mix and turn off the heat.
Transfer one portion noodles into a serving plate, make a little well in the center, like a bird's nest.
Grate some cheese on top, if desired.
Place one portion ' Mushrooms With Ground Meat' into the center.
Garnish with chopped parsley.
Lastly, drizzle with some olive oil and serve immediately.

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