I've been in pasta heaven this week. After a great farfalle (bow tie) recipe, I wanted to try something I'd never tried before. After resolving that I'd have pappardelle, I went on a hunt to find a great recipe to pair it with. Beef Stroganoff seemed to be an internet favorite, but they all wanted me to spend three hours on the recipe. Tuh! I'm a working, writing, and volunteering woman; I certainly didn't have time for that. However, I was able to whip up my own variation of the recipe in a few minutes. It turned out great! Speaking of which, I'll be introducing the Thierry rating. (Thierry is my boyfriend, I'm convinced he'll eat anything, and he's painfully honest.) He's the person I try all these recipes out on and at the end of each meal, I'll ask him to rate it.
After reading that it was incredibly difficult to find Pappardelle in the supermarket, I headed to Cipriani Le Specialta near Grand Central Terminal. However, I got out of work a bit late and it was closed. However Grand Central has this amazing underground market that came to the rescue! They had pappardelle in their Italian section and the day was saved. It's freezing cold outside, these days, and I made the trek for a side that could've been easily replaced by any other pasta in my cupboard. I wanted you to have the best, so here it is!
2 pounds of beef cubes
1 cup of sweet red wine
1 cup of beef broth
1 red onion, diced
5 tbsp. of butter
Black pepper, to taste
2 tbsp of lemon pepper
8 oz of sour cream
1 pound of cleaned and sliced shitake mushrooms
2 tbsp. flour
Cilantro (For Garnish)
Pappardelle (Very Unusual to Find in a Regular Supermarket, Try a Italian Specialty Store or Use a Different Pasta!)
Cast Iron Pot or Glassware (Oven Friendly)
Pan for Pasta
1) Prep all ingredients. Be sure to slice and dice your onions, mushrooms, and cilantro. Preheat your oven to 350 degrees and make sure you've defrosted your beef cubes beforehand. Pat dry your cubes and season with a bit of salt and pepper.
2) Place your tablespoons of oil into the pan on medium heat. I used my spiced olive oil, but feel free to use any kind you prefer. Add your beef cubes and stir them for about three to five minutes, on all sides.
3) Pour wine, flour into the pot and reduce for ten to fifteen minutes. Stir until the white of flour is gone. Add the beef broth and bring to a boil. Stir on high heat for another ten minutes. It's going to look a little scary in your pan, but trust me it's going to taste amazing. Turn off the flame.
4) In another pan add your butter, mushrooms, and onions. Cook on medium heat for ten to fifteen minutes or until a golden brown. Add the sour cream to the pan and stir another five minutes.
5) Turn the flame back on your beef, medium heat. Add the onion/mushroom/sour cream mixture to your beef and mix it all together. Add 1tbsp of lemon pepper and stir once more. Do this for 8 minutes. Place the entire concoction in a cast iron pot or some ovenware and place it in the oven for thirty minutes.
6) After you've placed your mixture, into the oven, put your pappardelle pasta on the stove to boil. Follow instructions on the packet or cook until al dente.
7) After you've taken your beef mixture out of the oven, be sure to give it a few more stirs to get rid of the coagulation on the top. Strain your pasta, place it on a plate, and add a big spoonful of your beef mixture on the top of it. Sprinkle a tablespoon of lemon pepper on each serving and feel free to garnish with cilantro!
Thierry Rating: 10! (Trust me, he isn't biased. He tells me like it is all the time. -_-)