Course : Beef
Serves: 4 - 6
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2 large onions or leeks
1 package carrots -- cut into thin rounds
4 cloves garlic -- diced stock
2 cups stock granules -- (or about 2
1 package Butter Buds
1/2 cup optional: white wine
1 teaspoon pepper to season
1 medium onion -- sliced
2 cloves garlic -- minced, up to 3
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 teaspoon dill weed
12 ounces fresh sliced mushrooms
2 cups non-fat milk
1/3 cup flour
2 teaspoon stock granules
2 tablespoons carrot paste

Preparation / Directions:

carrot paste directions: Saute onions/leeks. Add other ingredients, and then add some water--enough to just cover carrots with the liquid. Simmer about 45 minutes to an hour, stirring every 10-15 minutes -adding liquid as nesc. to stop burning. When carrots are tender, and break apart easily, turn off heat and let cool long enough to transfer to a food processor. Process in parts until all is a pureed paste. Divide into 4 parts. Save out one of these for use and put the other parts in the freezer. (The original poster mentioned using this carrot paste diluted with evaporated skim milk to make a pasta sauce.) recipe directions: Simmer 5 or 10 minutes until mushrooms and onions are cooked and mixture is thickened. Add salt and pepper to your taste. Stir frequently. Serve over noodles of your choice.


Nutritional Information:

267 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 58g Carbohydrate; 0mg Cholesterol; 36mg Sodium

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