Beef Stroganoff with Buttered Noodles

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I made this meal for Valentine's Day dinner yesterday. I followed the recipe exactly, without any changes or subsitutions. We were so disappointed.

After all of the preparation, the short ribs were inedible. As others have reported, the meat was extremely tough, like trying to bite into shoe leather. I hope that Tyler will make the necessary corrections - as this can't be the recipe that he featured as his "favorite." So, about $20 + worth of meat went into the garbage can and we ate the noodles, mushrooms, and sauce for dinner. Also, the recipe calls for 3 pounds of mushrooms. That is a lot of mushrooms.

I plan to write to Tyler and ask that he make the necessary corrections.

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I saw this episode, and he made my mouth water, so i ran out got all the ingredients and whipped this up! I have never had it this good!!!

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WoW, it is an awesome recipe!! Had some company and recently saw the show with this delicious recipe and desert fetured,,,,,,,I cooked both and all was a huge HIT. Thanks so much, can't wait to cook it again,

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We modified this recipe after reading the reviews and it came out fantastic:
First, we cooked the ribs in a slow cooker for 6 (! hours with : 2 cups white wine, 1/4 cup worcesteshire sauce, 2 cups honey, and 4 cloves garlic sliced. The meat came out tender and flavorful.
Second, we used half the amount of mushrooms, most people don't have a pan big enough for 3 lbs. of mushrooms, that's just too many.
Lastly, we used light cream instead of heavy, the sauce was a lighter but just as flavorful.

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This is a good recipe if you do a few things different. I cooked my ribs in a cooking bag which made them very tender. I also added some beef bouillion and tarrigon to the sauce while it reduced which added a little more depth to the flavor. Really liked all the mushrooms did a combo of button and criminis. Oh ya also used more cognac than called for. I just kind of poured it in.

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I'm not sure how anyone rates this over a 1. I made this with my cooking partner and shame on us too for knowing you need a much different approach to cooking the ribs than what is listed. In the future I'd use same rub, but wrap in tin foil and add braising liquid ala "Alton's" Who Loves Ya Baby-Back, which for me, are always perfectly cooked. And WTH? 3 pounds of Mushrooms. Too much.

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Wow......I've seen some comments regarding how accurate Tyler's recipes were, and this one makes the list too. But the real problem was roasting the short ribs which I did for 3 hours. When I tested them they were so tough I canceled dinner; put the ribs in a pot with beef bouillon, brought to a boil, and threw the pot in a 325 oven for a million years. Shame on me; I know better how to work with Short Ribs.

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I made this after viewing the show... yum! I love that the meat is a separate component of this. It all comes together beautifully in your mouth! Thanks Tyler!

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I made this but used a beef sirloin tip instead of short ribs for the meat. I thought the stroganoff was very bland and not as good as my usual receipt. If I make this again I will use a full cup of sour cream, 2 tablespoons of mustard, and will add some worchester sauce, and perhaps some vermouth. I liked the amount of mushrooms, and althought it was a bother boiling down the cream, I liked the flavor the heavy cream gave the dish.

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I didn't use short ribs, I used top sirloin that I cut into thin strips. I marinaded the meat in the same spices and olive oil that is suggested for the short ribs. I browned the meat in a heavy skillet then removed the meat to a plate. I sauteed the mushrooms and shallots in the same pan and after the sauce was reduced by half, I put the meat into the sauce. It was so good I wanted to eat the whole dish to myself and never mind the sides I prepared to go along with the stroganoff. Next time I will make it this way but I will put onto of seasoned mashed potatoes..way to go tyler!