Courtesy of Trevor Loop of Jack's Gastropub & Inn 31.
Directions for: Stout-Braised Beef Brisket Stroganoff
Ingredients
16 ounce Mafalda pasta
2 Tbsp butter
1 small red onion, thinly sliced
10 - 12 (1 cup) white mushrooms, sliced
2 medium portobello mushroom caps, chopped
cup stout beer
8 ounce shaved beef brisket
2 clove garlic, finely chopped
1 tsp prepared horseradish
2 Tbsp balsamic vinegar
1 cup 35% cream
2 Tbsp beef gravy
cup Parmesan cheese, grated
cup fresh daikon sprouts
Directions
1. Bring a large pot of salted water to boil; add Mafalda pasta and cook for 8-12 minutes, or until pasta is still firm but not chewy. Drain pasta and set aside.
2. Melt butter in a large pan over medium heat.
3. Add red onions, white mushrooms, and portabello mushrooms; stir and cook for 3-5 minutes, or until onions are translucent and mushrooms start to soften.
4. To deglaze the pan, stir stout into the pan and scrape the pan with a wooden spoon.
5. Reduce heat to medium-low and add the brisket, garlic, horseradish, balsamic vinegar, cream, and beef gravy.
6. Simmer over medium-low heat for 2 minutes, or until the sauce resembles an Alfredo sauce and sticks to the back of a spoon.
7. Add cooked pasta to the sauce and stir over medium heat for 2-4 minutes, or until pasta is reheated and fully coated with sauce.
8. Serve pasta in a large bowl garnished with Parmesan cheese and daikon sprouts.
See more: Beef, Comfort Food, Dinner, Eggs/Dairy, Main, Mushrooms