Beef Stroganoff A La Gail Zappa Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

• Heat the grill. Heat the oven to 450 degrees F.
• Season the filet with 1 tablespoon olive oil, salt, and pepper and set aside. In a medium saute pan, heat the butter on medium high and add the leeks. Sweat the leeks allowing no color, just cook until clear. Add the cream, 1 clove of the garlic and the blue cheese and turn heat to low and simmer for about 20 to 25 minutes, or until the cream has thickened. Add salt and pepper, to taste, and set aside.
• Place the filet on the hot grill and mark on the both sides. Place the steak in the oven to finish cooking to desired temperature. Medium rare is about 12 to 15 minutes. Pull from the oven and let rest for 10 minutes before cutting. In a large saute pan, heat 2 tablespoons of olive oil on high heat and add 2 cloves of minced garlic, and cook quickly until golden brown. Add in the spinach and turn heat to medium. Begin turning the spinach until wilted completely. Season with salt and pepper.
• To plate, use a warm plate and place the spinach first. Slice the filet in 1/2, width-wise. Place the bottom half on the spinach and pour 2 tablespoons of the leek mixture on the filet and place the second part of the filet on top. Spoon 3 to 4 tablespoons of the leeks on top of the filet. Place 3 to 5 onion rings on top of the filet and serve hot.
• Beer Battered Onion Rings:
• 1 bag batter mix
• 1 dark ale beer
• 1 large red onion, sliced in 1 inch rings
• Heat a fryer or a deep pot halfway filled with oil to 375 degrees F.
• In a bowl, mix the batter and beer and whisk until thick. Coat the onion rings and drop into the hot fryer. Fry until golden brown and place on a paper towel to absorb the excess grease. Salt while hot.

Steps:

• In a medium bowl, season the beef with salt and pepper and toss to coat.
• Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
• In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
• Melt the butter in the leftover meat drippings.
• Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
• Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
• Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
• Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
• Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
• Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
• Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
• Enjoy!