Beef Stroganoff With Buttered Noodles
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
47
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cloves
Garlic (roughly chopped)680 g
Button Mushrooms (white)1 cup
Shallot (chopped)1 cup
Cognac2 cups
Heavy Whipping Cream1 tbsp
Dijon Mustard1 cup
Sour Cream450 g
Egg Noodle3 tbsps
Unsalted Butter2 tbsps
Green Onion (freshly chopped)Directions:
1
Watch how to make this recipe
2
Preheat oven to 300 degrees F
3
Place the chopped garlic, salt and pepper into a bowl
4
Add enough extra-virgin olive oil to create a paste
5
Add the rosemary and thyme leaves to the bowl and stir to combine
6
Set short ribs out on a roasting tray and cover with herb paste
7
Roast in the oven for 2 hours and 30 minutes until they are falling apart
8
Heat a large saute pan over high heat and add a 3-count of olive oil
9
Add mushrooms and cook for 3 minutes until brown
10
Add shallots and minced garlic and toss to combine
11
Season with salt and pepper
12
Cook for a further 2 minutes until garlic and onion become fragrant
13
Remove pan from heat and carefully add cognac to deglaze the pan
14
Return to heat and add cream
15
Reduce heat and simmer until reduced by half
16
Turn off heat and stir in Dijon mustard and sour cream
17
Season with salt and plenty of freshly ground black pepper Cook egg noodles in salted boiling water according to directions on package
18
Drain and toss with butter while still hot
19
To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices
20
Garnish with fresh parsley and green onions