Mario Batalis Beef Stroganoff Recipes

Steps:

• For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper.
• Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling.
• Preheat grill pan or heavy-bottomed skillet over high heat.
• Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat.
• Put the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice.
• While the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired.
• To serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil.
• Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish.
• For the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.

Steps:

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

Steps:

• steps ingredients per step instructions 1/4 cup Extra Virgin Olive Oil 2 1/2 pounds Chuck (cut into 2-inch chunks) Kosher Salt and freshly ground Black Pepper Preheat the oven to 375 degrees F. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the chuck with salt and pepper and cook over high heat until deep brown on all sides, about 15 minutes total. Remove the chuck to a plate and set aside. 4 Carrots (peeled and roughly chopped) 1 Onion (roughly chopped) 4 Celery stalks (roughly chopped) 5 Garlic cloves (thinly sliced) 2 cups full-bodied Red Wine 16-ounce can peeled Tomatoes (crushed by hand; with their juices) 1 cup Chicken Stock 1/2 bunch of Thyme 1/2 bunch of Rosemary 1/2 bunch of Oregano Add the carrots, onion, celery, and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge browned bits. Bring the mixture to a boil and return the chuck to the pan. Cover with aluminum foil and place in the oven. Cook for 1 1/2 hours, or until the meat is very tender. 1 pound fresh Pasta Sheets Flour (to dust) Meanwhile, make the bowtie pasta. Using a fluted pastry wheel, create a 2-inch by 1-inch grid on the sheets of pasta. Twist in the middle to create bowties and store on a lightly floured sheet to store. Bring a large pot of water up to a rolling boil and season generously with salt. Add the bowties and cook 2 to 3 minutes, or until al dente. 1/2 cup Sour Cream fresh flat leaf Parsley (chopped; to garnish) Scoop a few ladlefuls of the braise into a large sauté pan, and add the bowties. Add spoonfuls of the sour cream, to taste, and toss everything to combine. Serve, garnished with parsley.