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Beef Stroganoff over
Buttered Noodles
Serves: 4-6
13 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme, divided
1 bay leaf
2 pounds chuck roast, cut
into 2-inch cubes
Kosher salt and freshly
ground black pepper
6 tablespoons extra-virgin
olive oil, divided
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter, divided
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus
more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Directions:
1. Heat beef stock in a large stock pot
on High (425°F) heat with the carrot,
3 thyme sprigs, and bay leaf.
2. Pat the beef dry and season it with
salt and pepper.
3. Coat large stock pot in
3 tablespoons olive oil and heat
on High (425°F).
4. Cook meat in batches in pan
until browned on all sides. Do not
overcrowd the meat.
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5. Lower temperature to
Medium (275°F) and return
all meat to stock pot.
6. Add onions and cook for about
5 minutes, until they soften.
7. Add cognac and continue cooking
for about 5 minutes, until alcohol
has burned off.
8. Add beef stock to pan, discarding
carrot, thyme and bay leaf.
9. Partially cover stock pot and cook at
220°F for 1½-2 hours.
10. In separate large sauté pan, melt
3 tablespoons butter at 350°F and
add remaining olive oil.
11. Add mushrooms, garlic and
remaining thyme sprigs and
cook until mushrooms are
browned. Remove pan from
heat and set aside.
12. Once meat is finished cooking,
remove from heat and fold in
cooked mushrooms, sour cream,
mustard and parsley.
13. Taste beef mixture and add salt
and pepper as needed.
14. Bring large stock pot of salted
water to boil on Max/Sear and
add noodles.
15. Cook noodles until tender, then
drain and toss with remaining
butter and season with salt
and pepper.
16. Serve stroganoff over noodles and
garnish with sour cream and parsley.
Cajun Rib Eye
Serves: 1
3 tablespoons paprika
2 tablespoons granulated garlic
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon dried thyme
1 (24-ounce) bone-in rib eye steak
1 yellow onion, cut into thick slices
10 cloves garlic
Vegetable oil, for marinating
Directions:
1. Combine paprika, granulated garlic,
salt, cayenne pepper, onion powder,
oregano, black pepper and thyme in
medium bowl and mix well.
2. Place steak on a cutting board and
make several punctures on both
sides using a fork.
3. Coat steak with prepared spice
blend and puncture steak again
with fork, making as many holes
as possible.
4. Combine remaining spice
blend, onion, garlic and oil in
deep container.
5. Add steak to container, ensuring it's
fully immersed in marinade.
6. Cover container with plastic wrap
and refrigerate for at least 24 hours.
7. Heat large sauté pan on
High (425°F).
8. Remove steak from marinade,
letting excess oil drip off, and place
on hot grill pan.
9. Cook steak for 4 minutes per side
for medium-rare.
Tip: Make sure you add enough oil to
the marinade so that the steak can
be completely submerged.
Bacon, Onion and Cheese
Stuffed Burgers
Serves:8
1½ pounds ground beef
1 clove garlic, minced
1 teaspoon cayenne pepper sauce
Salt and freshly ground black
pepper to taste
4 strips bacon, diced
½ onion, chopped
1 cup grated sharp cheddar cheese
4 burger buns
Lettuce, tomato, pickles for toppings
Directions:
1. Combine beef, garlic, hot sauce, salt
and pepper in bowl and mix well.
2. Form beef mixture into 8 even,
½-inch patties and set aside.
3. Heat large sauté pan on
Medium (275°F) and fry bacon
until crispy.
4. Transfer bacon to paper towel-lined
plate to drain and cool; set aside.
5. Sauté onions on same skillet on
Medium (275°F) for about 5 minutes,
until tender.
6. Transfer onions, bacon and cheese
to bowl and mix well.
7. Form cheese mixture into
4 even balls and place in center of
4 beef patties.
8. Top each cheese-covered patty with
additional beef patty and crimp
edges together until sealed.
9. Cook burgers on
Medium-High (375°F) for
4 minutes per side.
10. Serve in buns with your
favorite toppings.
• 39
Beef
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