Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Skillet
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until they are tender. Drain and set aside.
2. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the sliced mushrooms to the skillet and cook until they are tender.
4. Sprinkle the flour over the onion and mushroom mixture, and stir until the flour is fully incorporated.
5. Gradually add the vegetable broth to the skillet, whisking constantly to prevent lumps from forming.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
7. Add the cooked potatoes to the skillet, and stir to combine.
8. Pour in the heavy cream, and stir until the mixture is heated through.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped carrots and celery for a heartier stew.
Tips and tricks:
- To make the dish creamier, you can mash some of the potatoes before adding them to the skillet.
- If the mixture is too thick, add more broth or cream to thin it out.
- For a richer flavor, you can use a combination of butter and olive oil to sauté the onion and garlic.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Beamtenstippe with Mushrooms in individual bowls, garnished with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread or rolls.
Suggested side dishes:
- A simple green salad or steamed vegetables would pair well with this dish.
Troubleshooting advice:
- If the mixture is too thin, you can thicken it by adding more flour or cornstarch.
- If the mixture is too thick, you can thin it out by adding more broth or cream.
Food safety advice:
- Make sure to cook the potatoes until they are fully tender to prevent any risk of foodborne illness.
Food history:
- Beamtenstippe is a traditional German dish that originated in the 19th century. It was a popular meal among civil servants, hence the name "Beamtenstippe," which translates to "civil servant's stew."
Flavor profiles:
- Creamy, savory, and slightly earthy from the mushrooms.
Serving suggestions:
- Serve the Beamtenstippe with Mushrooms as a main dish for lunch or dinner.
Related Categories
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Region: German
Taste: Savory, Umami, Earthy, Herbaceous, Rich