When I went to visit Deb over the weekend, she and her better half decided to experiment upon me and made not-stroganoff (as she has so aptly named it). Her recipe is here (and I put it behind the cut for my own reference later). It was exceedingly tasty, but I found the basil at the end perhaps a bit mild and had suggested the possibility of trying tarragon, but wonder if it's too strong. Glancing through the Penzey's catalog has not yielded a better suggestion, however.
1 lb ground beef or buffalo
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
2 tsp paprika
1/2 tsp rosemary
Sprinkle the beef with spice mixture and brown. Drain off fat, remove from skillet, and keep warm.
1 onion chopped small
2 T garlic
3 T horseradish mustard
1/2 c red wine
2 cans beef broth (chicken stock'll do in a pinch)
4 small cans mushrooms (or equivalent sliced fresh)
more rosemary and basil to taste
Add 2tsp olive oil to pan. Sweat onions and garlic together until translucent. Add mustard. Deglaze with wine, then add broth and mushrooms and herbs. Simmer while cooking a pound of spaghetti.
6 oz goat cheese
1/2 c feta cheese
fresh basil (or tarragon?)
Stir in cheeses until melted. Drain away any more fat that has collected in beef, and add the beef back to the pan. Stir to heat through.
Add fresh herbs. Toss with pasta and serve.Posted by Jennifer at October 20, 2004 8:26 AM