Brisket of Beef Stroganoff

Beef Stroganoff with Pappardelle

Beef stroganoff, serves 8

Braising the beef:

  • 4 lb beef brisket
  • 2 cups mirpoix (carrots, celery, onions)
  • 1/2 cup butter
  • 1/2 bottle red wine
  • 1 quart beef stock

Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours.

Remove from oven and cool, strain the stock and cut the brisket into 2 inch cubes. Place the beef cubes into the strained stock and refrigerate over night.

To prepare Stroganoff base:

  • 3 onions (sliced thin)
  • 1 cup butter
  • 1/2 cup a.p. flour
  • 3 cups portobello mushrooms (cubed, same size as the beef)
  • 2 tablespoons mushroom soy
  • 2 cups sour cream
  • 1 tablespoon red chili powder
  • 2 teaspoons sea salt
  • 1/2 cup brandy

Start with the onions in a large sauté pan over low heat with butter, stir until soft then add the flour and stir until the flour begins to brown. Add the brazing liquid from the beef followed by the sour cream (before the stock is hot). Now add the mushrooms, soy, brandy and seasonings. Stir until the sauce begins to thicken. Add the beef and keep on a low heat until ready to serve.

For service, bring a pot of water to a boil and salt heavily. When it’s at a rolling boil add 2 lb of fresh Pappardelle for 3 minutes, remove and toss with butter then plate. Top each plate of pasta with stroganoff, garnish with chopped parsley and serve.

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