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.

Ingredients:

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

Directions:

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.