Lazanki With Mushrooms And Beef Recipes

POLISH CABBAGE AND NOODLES (LAZANKI)

Steps:

• In a large, cast iron or non-stick skillet, heat onions with 2 Tbsp water over medium-low heat. Cover and cook 30 minutes until dark brown and caramelized, checking frequently and adding water if necessary to prevent burning.
• Add remaining ingredients except noodles and sour cream. Simmer over low heat for 20-30 min, until cabbage is tender.
• Bring some water to a boil in a medium saucepan. Add noodles and cook 7-9 minutes, until al dente. Drain and set aside.
• Remove the cabbage mixture from the heat. Add sour cream and mix thoroughly. Add drained noodles and toss until well mixed.
• Top with a sprinkling of parsley.

LAZANKI WITH MUSHROOMS AND BEEF

Steps:

• Note: If you have a wide, high skillet or fry pan, that is best as this dish needs a large surface to caramelize. However, a 5 quart Dutch oven will work just fine.
• Heat olive oil and two tablespoons of butter over high heat. Once the butter starts to brown, add the mushrooms and cook on high for ten minutes. Remove the cooked mushrooms to a medium bowl.
• Lower temperature to medium high.
• Add two more tablespoons of butter and once melted, add ground beef. Cook until no longer pink, about 3-4 minutes. Remove to the bowl with the mushrooms.
• Add two more tablespoons of butter and add the onions. Cook until caramelized, about five minutes.
• Move the onions to the outer edge of the pan and add two more tablespoons of butter and add cabbage and caraway seeds. Cook about five minutes to start to break down the cabbage then add the mushrooms and beef back in along with the remained butter, the well-drained sauerkraut, bay leaf, thyme, marjoram, paprika, salt, pepper and one half cup of the sour cream.
• Once the mixture starts to bubble, reduce to medium to medium low and cook uncovered for 45 minutes, stirring frequently with a wooden spoon to make sure it doesn't stick. If it starts to stick before 45 minutes, add a little olive oil and continue to cook.
• Remove and discard bay leaf.
• While Lazanki is cooking, cook egg noodles per package directions.
• To serve, spoon noodles into a bowl, then place ladles full of the Lazanki on top. Top with a dollop of sour cream, and sprinkle with chopped parsley.

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.