SHORT RIB Beef Stroganoff (Babushka-approved)

Communism is not tight, but this comfy, mid-19th century Russian noodle dish will make you feel like a fuggin’ Czar.

Our Beef Stroganoff is like a novel you just can't put down. It starts with unassuming chapters of sautéed onions and garlic, then, as the plot thickens, mushrooms are added. When the tender, braised short ribs make their entrance, it’s like a climactic plot twist that leaves you begging for more. It’s a tantalizing tale spun from the pages of a Russian cookbook, filled with characters bursting with flavor and intrigue.

So why does this Beef Stroganoff warrant its culinary crown? Because it's an anthology of the richest, most savory flavors, lovingly slow-cooked until they unite in a harmonious, flavor-packed fellowship. The succulent, slow-cooked short rib beef is the cornerstone of this dish, the hearty hero that commands your attention. The creamy, mushroom-laden sauce is the supporting cast that subtly steals the show. Over a bed of egg noodles, it's comfort food that embraces you like a well-loved novel on a cold, rainy night. This isn't just another stroganoff, it's a gourmet saga of flavor, and it's ready to take you on an unforgettable culinary adventure. 🤘🏼 Adam

Yield: 4

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Short Rib Beef Stroganoff

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• 1 Tbsp Neutral Oil
• 1 1/2 pounds Boneless Beef Short Ribs, cut into strips the same size as the mushrooms
• Kosher Salt, to taste
• Black Pepper, to taste
• 2 Tbsp Unsalted Butter
• 2 large King Oyster Mushrooms, cut into strips
• 3 Garlic cloves, minced
• 2 tsp Fresh Thyme, chopped
• 2 Tbsp All-purpose Flour
• 1/2 cup Dry White Wine
• 2 cups Beef Stock
• 1 cup Creme Fraiche (sub for 1/2 cup heavy cream and 1/2 cup sour cream)
• Fresh Parsley, finely chopped for garnish
• Cooked Egg Noodles, for serving

Instructions

1. Add oil to a large stainless steel saucepan over medium-high heat. Place the short ribs strips in the pan and sauté until moisture releases from the short ribs, then caramelize back onto the beef and it looks deeply browned. Remove the beef from the pan.
2. Reduce the heat to medium, melt butter in the pan and add mushrooms. Cook until the mushrooms are softened, then add garlic and thyme. Cook until browned. Add flour, stir and cook a minute more. Deglaze with white wine and reduce by half. Add the beef and beef stock back to the pan, cover and simmer for 30 minutes. After 30 minutes, remove the lid from the skillet and stir in the Creme fraiche.
3. Spoon over cooked, buttered egg noodles and garnish with more parsley. Serve immediately.

Adam's Notes

• Mushrooms, other than the button variety, can be pricey at most American grocery stores, which is why I try to cop my shrooms from Asian Markets. The Korean grocery store near my crib has a wide variety of high-quality mushrooms on the low. Save yourself some gaula and take the trip if you have access.
• Creme Fraiche might sound fancy, but it’s not. It’s simply heavy cream and a touch of buttermilk left out to ferment into a creamy, tangy condiment that is a staple in French cooking. It’s delicious. Make some yourself and you’ll see what I mean, I have a recipe for you, too :)
• If you can’t consume alcohol, substitute more beef stock for the white wine.
• Cut the mushrooms the same size as the beef strips for a unique look and eating experience.