Salt & pepper tofu

Beef Stroganoff over Buttered Noodles

1.Heat the red meat inventory with the carrot, 3 thyme sprigs,
 and bay leaf. IPat the red meat dry and season it with salt and pepper.
Heat 3 tablespoons
oil in a huge heavy bottomed skillet over high warmth. Fry the
meat in batches
 so that it is browned on all facets. Lower the heat to medium and returnall the
 beef to the pot. Add the onions and cook until they may be tender, aproximately
 5 mins. Pour inside the cognac and cook dinner till the alcohol has burned off,
approximately five minutes. Add the pork inventory, discarding the carrot, thyme
sprigs, and bay leaf. Cook, partially covered, over a totally low flame for 1 half to
 two hours.
2.In a big skillet over medium heat, soften 3 tablespoons
butter within the ultimate 3 tablespoons olive oil. Add the
 mushrooms, garlic, and remaining three thyme sprigs and
 cook dinner until the mushrooms are browned and cooked
 thru. Remove from warmth and set aside.
3.When the beef is performed, get rid of it from the heat
and fold within the mushrooms, sour cream, mustard, and
parsley. Taste and regulate the seasoning with salt and pepper.
4.Meanwhile, cook dinner the noodles in a massive pot of boiling,
salted water till smooth. Drain the noodles properly, toss with the
remaining 2 tablespoons butter, and season with salt and pepper.
Serve the stroganoff over the noodles; garnish with extra sour cream
 and chopped parsley.