Beef Short Rib Stroganoff With Buttered Noodles And Lemon Creme Fraiche Recipes

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.

BRAISED SHORT RIB BEEF STROGANOFF

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat Ground Black Pepper (to taste) in a large heavy skillet over medium-high heat. Season Boneless Beef Short Ribs (3 pound) on all sides with Salt (to taste) and Olive Oil (3 tablespoon). Working in batches, sear short ribs on all sides until deeply and evenly browned, 2 to 3 minutes per edge.
• Remove ribs from pan and place in a dutch oven or roasting pan. Leave the oil in the skillet.
• Over medium-low heat, saute the Smoked Bacon (4 slice) until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
• Increase heat to medium-high and add Yellow Onion (1), Carrot (2), and Celery (2 stalk) sauteéing and stirring occasionally until lightly caramelized.
• Add Garlic (6 clove) and sauté for 1 more minute.
• Add Tomato Paste (4 ounce) to the softened vegetables and stir frequently for 2 to 3 minutes.
• Add Red Wine (2 cup); heat to a simmer and continue cooking, stirring occasionally, until the liquid has reduced by half.
• Add Beef Stock (2 quart), Fresh Rosemary (1 sprig), and Fresh Thyme (1 sprig) and heat to boiling. Remove skillet from heat.
• Pour vegetables and liquid over the short ribs and bacon in the Dutch oven or roasting pan. Short ribs must be completely submerged in liquid. Cover pan with lid, or aluminum foil. Roast in the oven 2 1/2 to 3 hours until beef is very tender but still holds its shape.
• Remove from oven and cool for an hour at room temperature.
• Remove meat from pan and place on a cutting board. Pour everything else into a large colander, capturing all of the braising liquid. Set the braising liquid aside. Discard the vegetables.
• Strain the braising liquid through a mesh strainer into a large heavy skillet.
• Heat the reserved braising liquid over medium-high heat and simmer until liquid is reduced by half. While the braising liquid reduces, cut meat into bite-sized pieces. Place sliced meat and reduced braising liquid in a covered container and refrigerate overnight.
• In a large, heavy skillet over medium-low heat, cook Smoked Bacon (0.5 pound) until lightly crispy. Remove bacon and reserve; leave rendered fat in pan.
• Saute Yellow Onion (1) in the bacon fat until lightly caramelized, about 15 minutes.
• Add Mushroom (1 pound) and sauté 3 to 4 minutes, stirring occasionally. The mushrooms will release their moisture during this quick sauté.
• Add Garlic (6 clove) and sauté for 1 minute.
• Add Dry Sherry (1 cup) and deglaze pan; reduce liquid by half.
• Add reserved the braised short ribs and cooked bacon pieces, Stone Ground Mustard (3 tablespoon), Fresh Thyme Leaves (1 tablespoon), and Fresh Rosemary (2 tablespoon).
• Add the reserved reduced braising liquid. Over low heat, warm the mixture until simmering. Allow reduction and thicken. Season to taste with Salt (to taste) and Ground Black Pepper (to taste).
• Prepare Pappardelle Pasta (1 package) according to package instructions. Butter (2 tablespoon) noodles and divide into individual serving dishes or onto serving platter.
• Whisk Crème Fraîche (6 ounce) with White Truffle Oil (2 tablespoon).
• To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with Fresh Parsley (1/4 cup). Serve immediately.

SHORT RIB STROGANOFF

Steps:

• Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
• Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
• When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
• Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.

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.

SHORT RIB BEEF STROGANOFF WITH CREME FRAICHE AND CARAMELIZED SHALLOTS

Steps:

• Heat a large, heavy-bottomed Dutch oven over medium-high heat until hot. Toss the short rib cubes with kosher salt and freshly ground black pepper, ensuring each side is coated. Add one tablespoon of olive oil and half of the meat, browning on each side for 2 minutes. Remove the first half of the meat and add the second half, continuing to brown on each side. Remove the second half of the meat from the pan and deglaze with the red wine, using a wooden spoon to scrape up all of the brown bits from the bottom of the pan. Add the beef stock, rosemary sprigs, garlic, and beef bones and return the meat to the pan, with all the collected juices. Bring the mixture to a boil, uncovered; once boiling, reduce the heat to medium-low and cover. Cook for approximately 1 hour, until the meat is tender. Remove the meat from the skillet and strain the broth mixture into a large measuring cup; you should have about 4 cups of liquid remaining. Allow to rest, undisturbed, for 15 minutes; this will allow the fat to separate from the broth. Skim off as much of the fat as possible, reserving the broth.
• While the beef cooks, prepare the caramelized shallots. In a large skillet, heat one tablespoon of olive oil over medium-low heat and add the shallots. Sprinkle generously with salt and allow to cook for at least 1 hour, stirring occasionally, until the shallots are a deep golden brown and softened. Reserve for serving.
• In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the mushrooms and allow to cook, undisturbed, for 3 to 4 minutes. Once the mushrooms begin to release some of their liquid, sprinkle generously with salt and cook, stirring occasionally, for 4 to 6 minutes more. Reserve for serving.
• In the same skillet, melt the butter over medium heat; once melted, add the flour, and cook, whisking frequently, for 1 minute. Slowly pour in the reserved broth, whisking constantly to remove any lumps, and bring to a boil. Continue to stir the sauce until thickened enough to coat the back of a spoon. If the sauce is too thin, you can add additional flour by the tablespoon by combining with 1 to 2 tablespoons of the warm sauce and adding to the pan, whisking constantly to ensure no lumps form. Add the crème fraiche and Dijon mustard and season to taste with salt and pepper. Return the mushrooms and beef to the pan and allow to simmer while you cook the pasta.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain the pasta and add to the sauce, tossing to coat. Allow to cook together for 2 to 3 minutes more. When ready to serve, top each serving with a dollop of crème fraiche, a sprinkling of chives, freshly ground black pepper and the caramelized shallots.

SLOW-COOKER SHORT RIB STROGANOFF

Steps:

• Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
• Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
• Remove ribs from slow cooker; skim surface of sauce. Remove and discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
• Drain noodles; place in large serving bowl. Add meat mixture; stir.

BEEF SHORT RIB STROGANOFF WITH BUTTERED NOODLES AND LEMON CREME FRAICHE

Steps:

• For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
• Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
• For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
• For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
• For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
• Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.