BEEF WITH EGG NOODLES RECIPES

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BEEF STROGANOFF WITH BUTTERED NOODLES RECIPE | TYLER ...



Beef Stroganoff with Buttered Noodles Recipe | Tyler ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 35 minutes

Cook Time 2 hours 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

4 cloves garlic, roughly chopped, plus 2 cloves, minced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 sprig fresh rosemary, leaves removed
1 large sprig fresh thyme, leaves removed
3 pounds beef short ribs, cut into 2 ribs apiece
1 1/2 pounds cremini mushrooms
1 1/2 pounds white button mushrooms
1/2 cup chopped shallots
1/4 cup cognac
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/2 cup sour cream
1 pound egg noodles
3 tablespoons unsalted butter
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons freshly chopped green onions

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.

BEEF STROGANOFF OVER BUTTERED NOODLES RECIPE | TYLER ...



Beef Stroganoff over Buttered Noodles Recipe | Tyler ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours 0 minutes

Yield 6 servings

Number Of Ingredients 16

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg 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.

























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