Recipes & Tips

Short Rib Stroganoff Recipe

  • Servings: 6-8
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 4 minutes

If you’re looking for a cozy, comforting dish, look no further than this short rib stroganoff recipe created by feedfeed. This stroganoff features braised grass-fed beef short ribs and a creamy sauce of onions and garlic over egg noodles for an elevated version of a classic recipe 


  • 3 lb. New Zealand grass-fed beef boneless short ribs, fat trimmed, cut into 2-3-inch pieces (Tip: Look for the Taste Pure Nature Logo)
  • Kosher salt
  • Black pepper, freshly ground
  • 1 tablespoon grapeseed oil, or any neutral oil
  • 1 lb. cremini mushrooms, ends trimmed and sliced
  • 1 medium yellow onion, sliced in half moons
  • 3 cloves garlic, chopped
  • 3 tablespoons flour
  • 1 teaspoon sweet paprika
  • 3 cups beef stock
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons Vegemite
  • 2 tablespoons white vinegar
  • 1/2 cup sour cream
  • 1 16 oz package extra wide egg noodles
  • 2 tablespoons butter

To Serve (Optional):

  • Sour cream
  • Paprika
  • Parsley, chopped


  • 1. Season short ribs generously with kosher salt.
  • 2. In a large Dutch oven on medium heat, add the oil. Once the oil is hot, add 4-5 short ribs, and sear 10-12 minutes or until golden brown on all sides. Remove ribs from the Dutch oven onto a plate and repeat with remaining short ribs, cooking in batches of 4-5, until all are seared off.
  • 3. In the same Dutch oven, add the onions and mushrooms to the rendered beef fat, stirring until all of the vegetables are evenly coated. Cook 6-8 minutes or until some of the liquid has released from the mushrooms and the onions are slightly translucent. Add the garlic and stir, cooking 1-2 minutes or until fragrant.
  • 4. Sprinkle the flour and paprika over the vegetable mixture and stir to combine, until white streaks are no longer visible. Cook for 3-4 minutes, stirring often, then add the beef stock, Dijon and Vegemite. Stir to combine and bring the mixture to a simmer.
  • 5. Once simmering, add the short ribs and juices back in and season with salt and pepper to taste. Cook on a low simmer 3 1/2 to 4 hours or until the short ribs are fork tender and the sauce has been reduced to a thick gravy. Stir the mixture every 30 minutes or so, to ensure nothing sticks to the bottom of the pot.
  • 6. Once the sauce has thickened and the meat is tender, bring a large pot of water to a boil and season with salt. Cook egg noodles according to the package directions. Drain the noodles, then add them back to the same pot and fold in 2 tablespoons of butter.
  • 7. Remove the short ribs from the heat and add in vinegar and sour cream. Stir to combine.

To serve:

  • 8. To serve, add the egg noodles to a large platter and spoon the stroganoff over the top. Garnish with additional sour cream, paprika and parsley, if desired.
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