Short Rib Beef Stroganoff With Creme Fraiche And Caramelized Shallots Recipes

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 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.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

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.

BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
• Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
• Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
• Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
• While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
• When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan's surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
• Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.