Beef Stroganoff with Buttered Noodles

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Very delicious! The dijon mustard gave it a different twist than sour cream only. Will make again!!

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I always believed beef stroganoff to be an elegant dish using tender steak cuts. I tried the short ribs here and ended up using for stock. Quote from James Beard, which I will go back to from now on. "There are many different versions," the chef writes in The James Beard Cookbook (Dell Publishing, 1959, the book from which the excerpt is taken. "Beware of those that specify long cooking. Beef stroganoff is much better when prepared quickly."

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So delicious! I was afraid to make this because I read some other reviewers, and I had never made short ribs before, but I took the leap and what an amazingly delicious and easy-to-make meal. Its comfort food with a sophisticated flare. My dinner guests were loving it. I got lots of compliments. The short ribs were incredibly tender and the sauce was scrumptious! This will now be my signature beef dish. Thanks Tyler!

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Absolutely wonderful stroganoff. Everybody loved it! Exceptional sauce. We had leftovers, so the next night we made stroganoff sandwiches, on ciabatta bread (lightly toasted - WOW - what a food delight!! Thank you Tyler!

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Very user friendly, tasted fantastic until we added the sour cream. My husband isn't a fan so I use the rule of thumb I can always add but I can't take away. We tasted the sauce at the point before the dijon mustard and the sour cream went it, absolutely amazing. Then I added a 1/4 of a cup of sour cream when the recipe calls for 1/2 a cup in our opinion this ruined the sauce all we could taste was the sour cream and I normally like sour cream. Things we did change are we added the scallions and the parsley at the point we added the cream in which for us gave the sauce a better flavor and next time we won't add the sour cream at all.

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Very tasty. I baked the short ribs just as described and they were very tender. Always remember to cut against the grain! I used baby bella mushrooms b/c my grocer didn't have cremini. I used 2.5lbs because I didn't by enough, but, in the end, I was okay with that. I will definately make this again and will actually cut down to 2 lbs of mushrooms. I like to have a little more sauce with my noodles and I think removing some of the mushrooms would help that! Hope my review is helpful :

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I had a great turnout with this recipe. The sauce was really flavorful (although I did use red wine instead of the cognac. The meat comes out just fine. I would make more ribs next time, mine shrunk down an awful lot. Really tasty!

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Shoe leather in a bland mushroom sauce.
I've made tons of short ribs where the meat falls off the bone (ALWAYS braising the meat so I reluctantly, and mistakenly, trusted Mr. Florence and his 'baking them in a pan without liquid' scheme.
Oh boy, 1st mistake.
He also doesn't specify bone-on or boneless short ribs, which might have been a clue to his careless approach.
The second problem I had was that the sauce is seriously missing that distinctive stroganoff taste. I don't know what ingredients are lacking but I'm going to continue my search for a good Stroganoff recipe.
I am surprised, I think Tyler is either holding back or doesn't know Stroganoff from a can of Campbell's creamy mushroom soup.

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This is by far the best beef stroganoff I have ever made. The short ribs are so tender and the sauce is delicious! The Dijon really makes the whole dish come together! WE LOVE IT!

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This is by far the BEST beef stroganoff I've ever eaten! My family adores this recipe & requests it on a regular basis!!! The beef is tender, juicy & flavorful... The stoganoff sauce has a wonderful depth of flavor from the dijon & cognac... MUST TRY!!!!