Ad Hoc Beef Stroganoff

• For the cream sauce:
• 1 lb. cremini mushrooms, cut into small pieces
• 1 tbsp unsalted butter
• 2/3 cup chopped onion
• kosher salt and freshly ground black pepper
• 3 cups heavy cream
• 1 sachet of 1 bay leaf, 3 thyme sprigs, 10 peppercorns
• 1/3 cup creme fraiche
• Mushrooms:
• 4 tbsp unsalted butter
• 2 tbsp canola oil
• 1 lb. cremini mushrooms sliced 1/4 inch thick
• kosher salt and freshly ground pepper
• Braised beef ribs, chilled
• pappardelle
• 2 tbsp unsalted butter at room temperature
• coarsely chopped flat leaf parsley
• gray salt or coarse sea salt

1. Process the mushrooms for the sauce in a food processor until fine. Set aside. Melt the butter in a saucepan, add the onion, and cook until golden brown, about 15-20 minutes on medium-high heat. Add the chopped mushrooms. Season with salt and pepper, and cook until all the liquid has evaporated.
2. Pour in the cream, and place the sachet into the saucepan. Bring the cream to a boil. Reduce the heat to medium-low and allow the cream to simmer and reduce for 35 minutes.
3. Meanwhile, add the butter and canola oil to a clean frying pan. Brown the remaining mushrooms and season with salt and pepper, about 5 minutes total.
4. Cut the short ribs into 2" cubes. In a clean frying pan, brown the meat in oil about 2-3 minutes per side, until nicely browned.
5. Discard the sachet, and process the sauce in a food processor. Strain, and add the pan-fried mushrooms to the sauce. Then, stir in the creme fraiche.
6. Cook the pasta according to directions, and toss with the sauce. (Thin with a little pasta cooking water if the sauce is too thick.) Top with seared pieces of short rib meat, and chopped parsley. Season with gray salt.

cream sauce, cremini mushrooms, butter, onion, kosher salt, heavy cream, creme fraiche, mushrooms, butter, canola oil, cremini mushrooms, kosher salt, beef ribs, butter, flat leaf parsley, salt

Taken from www.epicurious.com/recipes/member/views/ad-hoc-beef-stroganoff-52594801 (may not work)