BEEF STROGANOFF W/EGG NOODLES BY CHEF JEAN-PIERRE
Make and share this Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre recipe from Food.com.
Provided by dianemanny
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little more olive oil.
- When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have released most of their water. Sprinkle the mushrooms with the flour, add the garlic, the remainder of the ingredients except for the sour cream and the chives. Add the beef cubes back to the pot. Bring to boil, reduce to low heat, cover and cook for about 2½ to 3 hours or until the beef is very tender.
- In a small glass bowl, add the sour cream. Add a couple spoon of the hot sauce to temper. Remove the pot from the heat and just before serving, add the tempered sour cream and sprinkle with chopped chives.
Nutrition Facts : Calories 925.8, Fat 62, SaturatedFat 24.4, Cholesterol 208.7, Sodium 679.5, Carbohydrate 22.2, Fiber 1.8, Sugar 8.5, Protein 59.8
HOMEMADE BEEF STOCK FOR PIERRE SCHAEDELIN'S BRAISED SHORT RIBS
This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 6
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add bones and brown on all sides, about 5 minutes. Add onion, carrot, celery, and garlic; cook until lightly browned, about 5 minutes more.
- Add 10 cups of water and bring to a boil. Immediately reduce to a simmer, cover, and cook 1 1/2 hours. Skim surface and strain stock before using.
CHEF JOHN'S SALISBURY STEAK
When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Provided by Chef John
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 19
Steps:
- Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
- Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
- While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
- Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
- Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
- Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 25.6 g, Cholesterol 156.1 mg, Fat 29 g, Fiber 2.3 g, Protein 32.8 g, SaturatedFat 13.7 g, Sodium 729.7 mg, Sugar 8.9 g
CHICKEN PIERRE
This was the first meat recipe that my younger brother (Pierre) would reliably eat. He's older now, but this is still a family favorite. The sauce is incredible. It goes great with pasta, and even better on rice. This makes a lot of sauce, you could reduce it, but you'd regret it, people will want more sauce. I've been meaning to try this in a crockpot, if anyone does, let me know how it turns out.
Provided by GottaBeKD
Categories Chicken Breast
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 9 ingredients in a bowl, and set aside.
- Combine ingredients 10 - 12 in a shallow dish or bowl.
- Heat butter in large saute pan over medium high heat.
- Once butter has melted, coat chicken in flour mixture and place in pan.
- Cook chicken for 3 minutes per side (just to brown the outside).
- Remove chicken from pan and place on a paper towel lined plate.
- Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
- Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
- Uncover the mixture for the last 10 minutes to allow the sauce to thicken.
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