Old school but always delicious: tender braised beef with lemon-infused crème fraiche and cremini mushrooms, served over noodles.
Olive oil -- 1/4 cup
Beef chuck roast, 1” dice -- 2 lb
Cognac -- 1/4 cup
Thyme leaves, fresh -- 2 Tbsp
Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock -- 3 cup
Cornstarch -- 1 Tbsp
Dijon mustard -- 2 Tbsp
Parsley -- 1/4 cup
Cremini mushrooms, washed, quartered -- 1/2 lb
Butter -- 1/4 cup
Egg noodles -- 12 oz
Olive oil, as needed
Lemon, zest and juice -- 1 each
Crème fraiche -- 6 oz
Chopped parsley, for garnish
In a hot sauté pan, heat the olive oil and sear chuck roast well.
Deglaze the pan with Cognac; add thyme and stock. Braise on low heat until meat is tender, about 1 hour. Remove meat from pan, set aside.
Mix the cornstarch with water as needed to create a slurry, add to the remaining stock in the pan. Fold in Dijon mustard and minced parsley.
In a separate sauté pan cook mushrooms in butter, with salt and pepper to taste. Add mushrooms and beef back into the sauce.
Cook egg noodles in boiling salted water until al dente, strain, and lightly toss in olive oil.
Combine lemon zest and juice with crème fraiche.
In a shallow bowl, plate noodles, top with beef and sauce, and a dollop of crème fraiche. Garnish with additional chopped parsley.