As a part of the Tastemakers Program with Foodbuzz, I was able to replentish my supplies of Lea and Perron's Worcestershire Sauce. I got my coupons for freebies, and shared them with my family.
My cousins, Denise and Ginny, always have great beef recipes using this really uniquely flavored condiment, and I think their mom, my Aunt Beth, would use this a lot too. It's that little something that makes you go hmmm.... yum! What is that??
I also like to make soups of the flavor of things that may be too rich to eat as just a dish. Adding water gives me more bites of delicious flavor :) So this experiment came out pretty good :)
Ingredients:
1 32 oz carton of Rachael Ray Beef Stock
1/2 lb browned ground beef
1 1/2 minced onion
10 oz package of button mushrooms, minced and sauteed
8 hefty shakes of Lea and Perron's Worcestershire sauce
1/2 C red wine
1/2 C brown rice (uncooked)
2 C water
sour cream to stir in at serving time.
Add all together and allow to cook for a few hours on low. It worked best for me to pop the pan in the oven on 300 and let it go :)
I read an interesting article from the magazine which is associated with America's Test Kitchen. They tested a number of beef broths, and the Rachael Ray Beef Stock In A Box won by a mile - she actually uses 2x the beef products to make the stock. I think it also really made a difference in this dish.
I like to leave the sour cream out until you serve it as then you can determine how much you want to add, and then of course it's easier to reheat as well :)
Enjoy!!
