Page 7 - 2020 Winter Pinnacle

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Donna Biase
Best Foot Forward
Llinda Stegman
Linart Business Services
Hungarian Portobello Paprikash
Courtesy of Rachel Ray
Submitted by Barbara Manus
Ingredients:
8 large Portabella Mushroo caps, gills scraped, wiped clean and chopped into bite-size pieces.
2 large red mild frying peppers, or red bell peppers
1⁄4 Cup extra-virgin olive oil
2 Fresno chile pepers, thinly sliced 1 large onion chopped
1 carrot, peeled andc hopped
or grated
4 large cloves garlic, sliced 2 Tbsp. sweet paprika or
smoked sweet paprika
PREPARATION:
Kosher salt and freshly ground
black pepper
1⁄4 Cup tomato paste
2 Cups chicken or vegetable stock 1 Cup dry white wine
1 Tbsp. Worcestershire sauce
8 ozs. Wide egg noodles or 2 lb.
egg tagliatelle
2 Tbsp. butter
1⁄4 Cup chopped fresh chives,
parsley or dill
Sour cream, as needed
1. Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.
2. Heat 1⁄4 cup extra-virgin oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, sale, and pepper. Cook to soften, 10 minutes more.
3. Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for the make-ahead meal.
4. Reheat the mushrooms and sauce over medium heat, stirring occasionally.
5. In boiling salt water, cook the egg noodles or egg pasta to al dente and toss with
butter and herb.
6. Stir a few spoonfuls of sour cream into the paprikash and serve in shallow
bowls on a bed of noodles or pasta.
Christina A. Karas
Vice President/Investments
karasc@stifel.com
(561) 982-2639
2650 North Military Trail, Suite 400 Boca Raton, Florida 33431
Stifel, Nicolaus & Company, Incorporated
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