Caffe Mingo Beef Pasta Recipes

Steps:

• Slice the beef into 1- to 2-inch thick slices. Set aside. Preheatoven to 400 degrees. Place a large roasting pan, with a tight fitting lid, on 2 rangeburners. Melt 1/4 pound (1 stick) butter over medium heat. Add the red onions and saltand pepper to taste. Cook until onions are soft and beginning tobrown. Move the onions to the side of the pan, add more butter if needed,and brown the beef a few pieces at a time. Season the beef with salt andpepper as it browns. When all of the beef is browned, arrange beef over onions in onelayer. Add 1 bottle chianti, tomatoes (broken up) and juice, espresso and tomato sauce.Add additional wine to cover the beef. If more liquid is needed, add water. Taste and add remaining salt and pepper if needed. Cover tightly andbake for 3 to 4 hours or until the beef falls apart when pierced with a fork. When beef is done, remove from oven and allow to cool slightly. Remove beef from pan juices and refrigerate beef, loosely covered, until cool enough to handle. While beef is cooling, put pan juices through a food mill or pureein a blender until smooth. Refrigerate juices until cold and remove anysolidified fat from the top. When beef is cool enough to handle, break meat into small shreds using yourhands (wear thin disposable gloves). Discard any fat or gristle. Placeshredded beef in a shallow container and cover with cooled pan juices.Cover and refrigerate overnight to allow flavors to blend. To serve, heat beef mixture over medium heat until simmering. Seasonto taste with salt and pepper and a little butter if needed. Serve overhot cooked penne pasta and top with freshly grated parmesan cheese.

Steps:

• Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
• In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
• Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
• Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.