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Hunters Style Pappardelle

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    Source: www.chef2chef.netReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup olive oil

    2. 6 pounds top sirloin beef, cut into 1 1/2-inch chunks 1/4 cup all purpose flour

    3. 1 1/2 tablespoons kosher salt

    4. 2 teaspoons coarsely ground black pepper

    5. 3 quarts (3 pounds) diced yellow onion, 3/4-inch

    6. 2 quarts (1 pound) sliced button mushrooms

    7. 1 1/2 quarts (1 1/2 pounds) California Ripe Olives, whole, pitted

    8. 1 1/2 quarts (1 1/2 pounds) diced green bell pepper,

    9. 3/4 inch 2 cups red wine

    10. 1/2 cup tomato paste

    11. 1/4 cup chopped marjoram

    12. 1/4 cup chopped thyme

    13. 4 bay leaves

    14. 3 quarts (6 pounds) beef stock

    15. 3/4 cup chopped parsley

    16. 1/4 cup unsalted butter

    17. 1 1/4 gallons (6 pounds) cooked pappardelle

    Instructions Jump to Ingredients ↑

    1. Preparation : Heat olive oil in a large saucepan over medium-high heat. Add beef, sprinkle in flour, salt and pepper and cook for 4 to 5 minutes, turning until evenly browned. Stir in onions and mushrooms and cook over medium heat for 10 minutes, stirring occasionally. Add California Ripe olives, green peppers, red wine, tomato paste, marjoram, thyme and bay leaves and cook for 4 to 5 minutes. Pour in stock, bring to a boil, then turn down to simmer. Cover and cook for 1 hour over low heat. Remove from heat and stir in 1/4 cup of parsley. In a large saut pan, melt butter over medium heat. Add pappardelle noodles and remaining parsley and toss until evenly combined. Pour beef sauce over buttered noodles and serve immediately. CalOlive.org

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