Contributed by: NAPSA
The Flavor Effect Of Lean Beef (NAPSA) - Although most people recognize the basic taste sensations as sweet, sour, salty and bitter, it might surprise them that there is a fifth taste called umami [oo-MOM-ee] - which comes from the Japanese word for "delicious." This taste can be described as meaty or savory, and helps bring out the other four tastes, demonstrating that the sum is greater than each individual taste.
Following is a recipe from "The Healthy Beef Cookbook" (John Wiley & Sons, $21.95) that pairs lean beef with other umami-rich ingredients:
Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon; season with salt and pepper. Set aside. Pour off drippings.
In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.
Return beef crumbles to stockpot. Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta.
The recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|