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1
Bring 6 cups water to boil and season with salt and pepper.
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2
Add noodles and cook for 6 minutes.
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3
When done, pour in 3 cups ice water to stop boiling.
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4
Strain but do not rinse.
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5
Cover and let rest.
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6
Meanwhile, heat clarified butter in large pan over low heat.
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7
Add chile, garlic, oregano, and bay leaf and cook gently.
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8
Strain butter and reserve.
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9
Pour 1/2 clarified butter into frying pan on medium heat.
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10
Add veal and pork and season with salt and pepper.
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11
Let simmer.
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12
Cook on both sides.
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13
In another pan, cook beef in remaining clarified butter over high heat and season with salt and pepper, turning once.
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14
Add brandy, flame pan, and add all to pan with veal and pork.
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15
To the pan that the beef was cooked in, add mushrooms and stir in 1-ounce fresh butter.
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16
Season with salt and pepper.
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17
Cook on medium heat, then add noodles on top of mushrooms and gently mix the 2 together.
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18
Stir in remaining butter.
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19
Transfer meat with slotted spoon to 1 side of serving platter.
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20
Pour liquid in pan into noodles and mushrooms.
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21
Mix in sour cream and reheat.
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22
Serve alongside meat.
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23
Dust with parsley and serve.
