Text 28173, 69 rader
Skriven 2015-06-14 05:23:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1268
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Stroganoff w/Peppered Spaetzle - Part 2
 Categories: Beef, Dairy, Dumplings, Mushrooms
      Yield: 8 servings

           CONTINUED FROM PART ONE

  MAKE THE PEPPERED CR+êME FRA+ÄCHE: In a small bowl, stir
  together the cr+¿me fra+«che and pepper. The cr+¿me fra+«che
  should have an intense pepper note, so add more pepper to
  taste if necessary.

  DO AHEAD: The cr+¿me fra+«che can be made in advance and
  refrigerated, in an airtight container, up to 1 day.

  MAKE THE BLACK TRUMPET PUR+ëE: In a large saut+¬ pan over
  moderately high heat, heat 1 1/2 tablespoons olive oil
  until hot but not smoking. Add 1/2 the mushrooms and saut+¬
  until golden brown, about 1 minute. Add 1/2 the garlic,
  shallots, and thyme and continue saut+¬ing until the
  shallots are tender, 1 to 2 minutes. Add 3 tablespoons of
  vinegar and continue cooking until the vinegar is almost
  completely evaporated, about 30 seconds. Transfer to a
  large bowl and repeat with the remaining olive oil,
  mushrooms, garlic, shallots, thyme, and vinegar. Once all
  the mushrooms are saut+¬ed, reserve about 1/2 cup. Transfer
  the remaining mushrooms to a blender, add the beef stock,
  and pur+¬e until smooth. With the blender on, slowly add
  the grapeseed oil and truffle oil, if using, and continue
  processing until the sauce is smooth, aerated, and
  emulsified, about 3 minutes. Season with salt and pepper
  and a splash of vinegar if necessary.

  COOK THE BEEF: Season the steaks with salt and pepper. In
  a large heavy skillet over moderately high heat, heat the
  olive oil until hot but not smoking. Cook the steaks to
  desired doneness, about 4 minutes per side for
  medium-rare. Transfer to a cutting board as done and tent
  with foil. Let rest for about 5 minutes before serving.

  TO SERVE: In a small saucepan over low heat, warm the
  mushroom pur+¬e. When warm, transfer to a gravy boat or
  other serving dish.

  In a large saut+¬ pan over moderately high heat, melt the
  butter. Add 1/2 of the spaetzle and saut+¬ without stirring
  until golden brown on the bottom, 2 to 3 minutes. Add the
  remaining spaetzle, the reserved 1/2 cup of mushrooms, and
  the shallot marmalade and saut+¬ until warmed through, 3 to
  4 minutes. Season with salt and pepper and transfer to a
  serving dish.

  Thinly slice the steaks and arrange the meat on a small
  platter. Dollop the cr+¿me fra+«che over the meat and
  sprinkle with the dill. Serve immediately.

  MM Format by Dave Drum - 22 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... Good food ends with good talk. -- Geoffrey Neighor

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)