- meat
- mushrooms
- tomatoes
- another edible nightshade fruit, usually paprika or another mild pepper
- sour cream
- noodles or potatoes
I add onion to all meat dishes I prepare (well, okay, most dishes I prepare) to add a little extra zest. That and the sour cream led me to a delicious inspiration: Ranch Stroganoff. I was missing a few of the necessary ingredients above, so, as always, I substituted and came away with a wonderful meal.
12 oz. regular or lite sour cream
2 lbs. ground beef
1 lb. fresh mushrooms (any variety), sliced
1 medium yellow onion
1 banana pepper (or equivalent amount of your favorite pepper, or 2 tbsp. powdered paprika), chopped
¼ sweet Vidalia onion (they're big, so don't go nuts)
1 packet ranch dip seasoning
3 cloves garlic (substitute 2 tbsp. garlic powder)
2 tsp. cumin
Salt and black or white pepper
In a large skillet, sautee the onions until soft. Add the garlic, beef, black or white pepper, and cumin, and brown until the beef is showing no pink; drain and set aside in a separate dish. Sautee the mushrooms in the same skillet until slightly brown and the skillet has a bit of water in it. Add back ther beef and onion along with the chopped pepper and ranch seasoning. Cover; simmer over low heat for at least 15 minutes, preferably longer, stirring occasionally. Remove from heat and uncover; add sour cream and stir.
You can serve this over noodles, or, for those of us who are gluten intolerant, substitute potatoes, rice or leafy greens. I served it warm over shredded iceberg lettuce, and it was heavenly.
Now, you can substitute just about any kind of meat you want for the dish. Be aware, though, that if you use chicken or pork, you may have to increase the amount of seasonings, and definitely increase the simmering time to allow the meat to get properly done.
If you want to serve this over rice, a fun (but labor-intensive) variation is to prepare the dish like a risotto. Use medium-grain rice if you don't want to shell out for arborio (it works just fine, don't let those snooty TV chefs tell you otherwise).
Ingredients above plus
½ cup chopped celery
2 cups dry unwashed rice, medium-grain or arborio (basmati may work too, btu I haven't tried that)
1 cup soup stock (use whatever stock matches your meat, or you can use pickled peppers and substitute 1 cup of the brine from the jar)
Reduce sour cream to 8 oz.
In a large saucepan, sautee celery, onion and garlic in a bit of oil until soft. Add mushrooms; sautee until they begin to soften and release water. Add rice; stir. Keep stirring and add the stock or brine very gradually, allowing the liquid to be absorbed before adding more. Continue until all the liquid has been added. You may use a bit of grated parmesan cheese for added texture, adding it gradually along with the liquid. Remove from heat; stir in sour cream.
I haven't found a way to make these dishes vegan, but as a carnivore I haven't looked very hard. Because of the sour cream I doubt it's possible, but I welcome any comments from those who have succeeded. It's easy to make the dish vegetarian by substituting more mushrooms and a bit of hard vegetable, like celery, carrot or bell pepper, for the meat.
Now, you can substitute just about any kind of meat you want for the dish. Be aware, though, that if you use chicken or pork, you may have to increase the amount of seasonings, and definitely increase the simmering time to allow the meat to get properly done.
If you want to serve this over rice, a fun (but labor-intensive) variation is to prepare the dish like a risotto. Use medium-grain rice if you don't want to shell out for arborio (it works just fine, don't let those snooty TV chefs tell you otherwise).
Ingredients above plus
½ cup chopped celery
2 cups dry unwashed rice, medium-grain or arborio (basmati may work too, btu I haven't tried that)
1 cup soup stock (use whatever stock matches your meat, or you can use pickled peppers and substitute 1 cup of the brine from the jar)
Reduce sour cream to 8 oz.
In a large saucepan, sautee celery, onion and garlic in a bit of oil until soft. Add mushrooms; sautee until they begin to soften and release water. Add rice; stir. Keep stirring and add the stock or brine very gradually, allowing the liquid to be absorbed before adding more. Continue until all the liquid has been added. You may use a bit of grated parmesan cheese for added texture, adding it gradually along with the liquid. Remove from heat; stir in sour cream.
I haven't found a way to make these dishes vegan, but as a carnivore I haven't looked very hard. Because of the sour cream I doubt it's possible, but I welcome any comments from those who have succeeded. It's easy to make the dish vegetarian by substituting more mushrooms and a bit of hard vegetable, like celery, carrot or bell pepper, for the meat.