Ultimate Beef Stroganoff With Buttered Noodles Tyler Florence Food

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.

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.

THE ULTIMATE BEEF STEW

Steps:

• To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours.
• Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours.
• After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper.
• Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the Croutons, drizzle with extra-virgin olive oil and serve with the stew.
• Preheat oven to 350 degrees F.
• Put garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown.
• Heat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.

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.