The Kitchen Recipes Geoffrey Zakarian Recipe

Ingredients:

Steps:

• In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
• Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
• In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

Ingredients:

Steps:

• Preheat the oven to 300°F
• Heat 2 tablespoons of the olive oil in a Dutch oven or heavy pot over high heat
• Season the short ribs generously on all sides with salt and pepper
• Add the meat to the pot and sear on all sides until browned, 5 to 10 minutes
• Remove the short ribs from the pot with tongs and set aside
•    Lower the heat to medium and add the remaining 2 tablespoons of the oil to the pot
• When the oil is hot but not smoking, add the onions, carrots, leeks, and 1 teaspoon salt
• Cook, stirring occasionally, until the vegetables are soft, about 15 minutes
• Add the garlic, coriander, peppercorns, rosemary, thyme, and bay leaves
• Return the ribs to the pot, pour in the stock and wine to just cover the ribs, and bring to a simmer
• Cover and transfer to the oven
• Simmer the ribs, turning them every 30 minutes, until they are tender, about 3 hours
•       Transfer the ribs to a platter
• Let the braising liquid cool slightly until the grease floats to the top
• Skim and discard the grease with a large spoon
• Remove and discard the herb sprigs and bay leaves
• Place the Dutch oven with degreased braising liquid over medium-high heat and bring it to a boil
• Cook for 5 minutes, until the sauce has reduced and thickened
• Plate the short ribs with a healthy spoonful of egg noodles, using the reduced braising liquid as a sauce