Beef Stroganoff Over Buttered Parsley Cauliflower Noodles Food

BEEF STROGANOFF OVER BUTTERED NOODLES

Steps:

• 1. Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• 2. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• 3. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• 4. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

ULTIMATE BEEF STROGANOFF WITH BUTTERED NOODLES - TYLER FLORENCE

Steps:

• Preheat oven to 300°F.
• Combine 4 cloves roughly chopped garlic with salt, pepper and olive oil. Add rosemary leaves and thyme leaves. Smear around the bowl and squeeze in your fist to bruise and combine. Smear this paste all over the short ribs on a baking sheet. Place sheet in oven and roast 2 1/2 hours, until the meat is falling off the bone.
• Heat 2 T olive oil over medium-high heat in a large skillet. Add mushrooms and sear 3-5 minutes until browned. Add shallots and garlic; cook until garlic is fragrant, 1-2 minutes. Season with salt and pepper. Move pan away from open flame and add cognac to deglaze; return pan to heat and scrape any browned bits off the bottom of the pan. Add heavy cream. Bring to a boil, reduce to a simmer and cook until reduced by half. Turn off heat and add mustard and sour cream; stir well. Adjust seasoning with salt and pepper.
• While sauce cooks, prepare noodles according to package directions. Drain and toss with butter and a little pepper while hot.
• Remove meat from bones and slice crosswise, 1/2" thick. Serve noodles, topped with sauce, then place meat on top. Garnish with parsley and green onions.

BEEF STROGANOFF WITH BUTTERED NOODLES

Steps:

• Preheat oven to 300 degrees F.
• Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
• Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
• Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
• Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
• To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.

BEEF STROGANOFF OVER BUTTERED NOODLES

Steps:

• Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

BEEF STROGANOFF OVER BUTTERED PARSLEY-CAULIFLOWER "NOODLES"

Steps:

• Fill a large skillet with 1 inch of water. Place the skillet over high heat and bring to a boil for the cauliflower "noodles."
• Preheat a large skillet with 2 tablespoons of the vegetable oil (twice around the pan) over high heat. You will be searing the meat in this pan, so you want it to be screaming hot.
• Thinly slice the meat and cut into 2-inch-long very thin strips. Season the meat with salt and pepper and add to the hot oil, spreading the meat out in an even layer. Sear the meat, caramelizing it, for about 2 minutes without touching it, then toss and continue to cook for another 2 minutes.
• Remove the meat from the pan and reserve on a plate. Reduce heat on the burner to medium low. Cool the pan for a minute, then add 2 tablespoons of the butter to the skillet, melt, and add half of the sliced onion. Cook for 2 to 3 minutes, then add the flour, stirring to distribute. Cook the flour for 30 seconds. Whisk in the beef consommé and the Dijon mustard and turn the heat down to low, gently simmering for 10 minutes.
• While the stroganoff sauce is cooking, prepare the cauliflower "noodles": With a paring knife, remove the stem of the cauliflower, trying to keep the head intact. With the cut side down on the cutting board, slice the cauliflower into 1/4-inch-thick slices. Stack those slices and cut them in half, lengthwise. Add some salt and the cauliflower "noodles" to the skillet with the boiling water. Cook for 2 minutes. Drain the cauliflower in a colander. Return the pan to the heat and add the remaining 2 tablespoons of vegetable oil, the remaining onion, salt, and pepper; cook for 1 minute.
• Add the cauliflower and chicken stock to the onion, stir to coat, and cook for 3 minutes, or until the cauliflower is tender. Turn the heat off and add the remaining 3 tablespoons of butter and 1/2 cup of the chopped parsley. Toss to coat and reserve while you finish off the stroganoff.
• Add the meat back to the pan with the stroganoff sauce. Add the sour cream, stirring to combine. Turn the heat back up to medium high and simmer for 2 to 3 minutes, to finish cooking the meat. Taste the dish, checking for seasoning, and arrange the beef stroganoff on a bed of the cauliflower "noodles." Garnish with the remaining 1/4 cup chopped parsley and the chopped cornichons.
• For easy slicing of raw meat, pop it into the freezer for 10 to 15 minutes before starting to prepare the meal. This firms up the meat and you'll find that it will be easier to control the thickness of the slices.