Name: Short Rib Stroganoff
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 to 6 servings
Ingredients: 3 pounds stew meat (I'm using beef short ribs); 2 tablespoons paprika; Salt and black pepper; 3 tablespoons oil (I'm using olive); 2 cups sliced mushrooms (I'm using shiitakes); 4 cloves garlic, sliced; 1 onion, thinly sliced (I'm using yellow); 3 tablespoons all-purpose flour; 1 cup red wine; 1 cup liquid (I'm using mushroom stock made from the shiitake stems); 1 cup milk; 1 pound dry pasta (I'm using pappardelle); 1/2 cup sour cream; 1/4 cup diced pickles (I'm using gherkins); 1/4 cup chopped fresh parsley, optional

Directions

Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.

Cook’s Note

For more ingredient substitution ideas, see the article below.

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Short Rib Stroganoff

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