6 Dry Mushrooms
1 strip Lemon Peel
1/3 Cup Butter
Pinch Nutmeg
1/4 Cup Canadian Bacon, Minced
1 Cup Beef Stock
1/4 Cup Carrot, Chopped Fine
1/2 Cup Dry White Wine
1/4 Cup Onion, Chopped Fine
1/4 Cup Whipping Cream
1 Cup Chopped Beef
2 Tbls Tomato Paste
Yields 2 Cups
Reconstitute the mushrooms, setting aside and reserving both the mushrooms and the liquor.
Melt the butter in a large saucepan.
Add the Canadian bacon, carrot and onion.
Cook for 1 or 2 minutes.
Add the beef and brown over medium heat, stirring occasionally.
Add the mushrooms and their liquor.
Add the tomato paste, lemon peel, nutmeg, beef stock and wine.
Partially cover and cook slowly for 1 hour.
Remove from the heat and remove the lemon peel.
Stir in the whipping cream and serve at once.
Goes especially well on green noodles.