Ingredients and Weight:
- 8 slices of cooked ham, thinly sliced (about 200g)
- 500g beef stock or beef broth
- 1 pack (about 100g) dry mushrooms, rehydrated and sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 300g cooked noodles or rice (for serving)
- 2 tablespoons olive oil or butter for cooking
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- In a large saucepan, heat the olive oil or butter.
- Add the ham slices and cook for about 5 minutes until slightly crispy. Remove and set aside.
- Add the rehydrated mushroom slices and cook for 2-3 minutes.
- Pour in the beef stock and bring to a boil. Reduce heat and let it simmer for 15 minutes.
- In a small bowl, mix the flour with a little water to make a smooth paste. Add this to the sauce and stir well.
- Add the oregano, salt, and pepper to taste.
- Return the ham to the sauce and let it simmer for another 5 minutes.
- Serve over cooked noodles or rice.
Nutritional Information:
(Based on average values, may vary depending on specific ingredients used)
- Calories: Approx. 500 per serving (without noodles/rice)
- Fat: 20g
- Carbohydrates: 35g (from noodles/rice)
- Protein: 30g
Dish Characteristics:
- Creative fusion of American and Eastern European flavors.
- Hamburger meat combined with traditional stroganoff flavors.
- Rich, hearty, and full of flavor, perfect for a cold evening.
User Comments:
- "The dish was really tasty! The combination of ham and mushroom sauce was outstanding." - John Smith
- "I loved the crispy ham in the stroganoff, it added a unique texture to the dish." - Sarah Johnson
- "The sauce was very flavorful, but I preferred it with less flour for a smoother texture." - Michael Thompson
Special Precautions and Tips:
- Make sure to use thinly sliced ham for even cooking and distribution in the sauce.
- Adjust the flour mixture slowly until you reach the desired thickness in the sauce.
- If you prefer a lower-fat option, you can use chicken stock instead of beef stock.
