Beef Stroganoff Over Buttered Parsley Cauliflower Noodles Recipes

BEEF STROGANOFF OVER BUTTERED 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.

BEEF STROGANOFF OVER BUTTERED PARSLEY-CAULIFLOWER "NOODLES"

Steps:

• Fill a large skillet with 1 inch of water. Place the skillet over high heat and bring to a boil for the cauliflower "noodles."
• Preheat a large skillet with 2 tablespoons of the vegetable oil (twice around the pan) over high heat. You will be searing the meat in this pan, so you want it to be screaming hot.
• Thinly slice the meat and cut into 2-inch-long very thin strips. Season the meat with salt and pepper and add to the hot oil, spreading the meat out in an even layer. Sear the meat, caramelizing it, for about 2 minutes without touching it, then toss and continue to cook for another 2 minutes.
• Remove the meat from the pan and reserve on a plate. Reduce heat on the burner to medium low. Cool the pan for a minute, then add 2 tablespoons of the butter to the skillet, melt, and add half of the sliced onion. Cook for 2 to 3 minutes, then add the flour, stirring to distribute. Cook the flour for 30 seconds. Whisk in the beef consommé and the Dijon mustard and turn the heat down to low, gently simmering for 10 minutes.
• While the stroganoff sauce is cooking, prepare the cauliflower "noodles": With a paring knife, remove the stem of the cauliflower, trying to keep the head intact. With the cut side down on the cutting board, slice the cauliflower into 1/4-inch-thick slices. Stack those slices and cut them in half, lengthwise. Add some salt and the cauliflower "noodles" to the skillet with the boiling water. Cook for 2 minutes. Drain the cauliflower in a colander. Return the pan to the heat and add the remaining 2 tablespoons of vegetable oil, the remaining onion, salt, and pepper; cook for 1 minute.
• Add the cauliflower and chicken stock to the onion, stir to coat, and cook for 3 minutes, or until the cauliflower is tender. Turn the heat off and add the remaining 3 tablespoons of butter and 1/2 cup of the chopped parsley. Toss to coat and reserve while you finish off the stroganoff.
• Add the meat back to the pan with the stroganoff sauce. Add the sour cream, stirring to combine. Turn the heat back up to medium high and simmer for 2 to 3 minutes, to finish cooking the meat. Taste the dish, checking for seasoning, and arrange the beef stroganoff on a bed of the cauliflower "noodles." Garnish with the remaining 1/4 cup chopped parsley and the chopped cornichons.
• For easy slicing of raw meat, pop it into the freezer for 10 to 15 minutes before starting to prepare the meal. This firms up the meat and you'll find that it will be easier to control the thickness of the slices.