Sunday, May 2, 2010
In an effort to improve our eating, I'm trying to come up with more meatless meals to have 2 or hopefully 3 nights a week. I was looking for something to use up leftover mushrooms when I ran across this recipe for mushroom bourguignon at Smitten Kitchen that looked interesting. Beef bourguignon is a favorite of mine and this looked tasty and much easier. But I didn't have enough mushrooms, only about 11 oz., so I substituted about 16oz. of top sirloin I had on hand for the missing portion of mushrooms. I know, I know, what happened to meatless? I didn't think my piddly amount of mushrooms would be enough and as it turned out it was nice being able to compare them.
The first dish pictured is the one I added beef to. I sliced the beef thin as I would for stir-fry and quickly browned them after the mushrooms. Then added the beef back at the very end so it would stay tender and not overcook. It was very good and but I really liked the taste of the mushrooms better than the beef, they went so well with the sauce. I knew I needed to try this again and follow the recipe this time.
For the second dish pictured, I followed the recipe, or almost followed the recipe. I used the whole 12 oz. bag of frozen pearl onions instead of just a cup. I also caramelized the onions after cooking the mushrooms. I think the caramelizing added just a tad more flavor.
There wasn't a great deal of difference between the two dishes. The sauce in the mushroom only dish was just as rich and flavorful as the one with meat. I actually like the meatless dish better due to the consistent texture of the dish. If you want you can garnish with a little sour cream to give it a strogonoff taste. I highly recommend it.
The recipe can be found at Smitten Kitchen.
Check out All That Splatters for the Saturday Blog Showcase and some great recipes.