Time: 2 hours 35 minutes
Complexity: easily
Servings: 4-6

This beef stroganoff is made with beef short ribs. They're less popular, but when cooked properly, they're incredibly flavorful and juicy. Bake the meaty short ribs in the oven, rubbing them with a garlic and herb paste beforehand. The meat should literally fall off the bone; then the ribs are done. Serve them with boiled egg noodles in butter, drizzled with a rich sour cream sauce made with two types of mushrooms—white button mushrooms and cremini button mushrooms with brown caps. The flavor will be rich and multifaceted. Sprinkle with fresh herbs and enjoy!

Ingredients:

• 4 cloves garlic, coarsely chopped, + 2 cloves, crushed
• 1 fresh sprig of rosemary, leaves picked
• 1 large sprig of fresh thyme, leaves picked
• 1.3 kg beef short ribs, cut into 2 ribs per piece
• 700 g of champignons
• 700 g cremini mushrooms
• 0.5 cup chopped shallots
• 1/4 cup cognac
• 2 cups heavy whipping cream
• 1 tbsp Dijon mustard
• 0.5 cup sour cream
• 450 g egg noodles
• 3 tablespoons unsalted butter
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh green onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, rosemary, thyme, beef ribs, champignon mushrooms, Crimini mushrooms, shallots, cognac, cream, Dijon mustard, sour cream, noodles, egg noodles, butter, parsley, green onions

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Preparation:

Step 1
• Preheat oven to 150°C.
Step 2
• Place chopped garlic, salt, and black pepper in a bowl. Add enough extra-virgin olive oil to make a paste. Add rosemary and thyme leaves to the bowl with the garlic and stir.
Step 3
• Place the ribs in a roasting pan and rub with the herb paste. Roast in the oven for 2.5 hours, until the meat is falling off the bone.
Step 4
• Heat a large skillet over high heat and add olive oil. Add the mushrooms and cook for 3 minutes until golden brown. Add the shallots and minced garlic and stir. Season with salt and pepper to taste. Cook for another 2 minutes, until the garlic and onion are fragrant. Remove the pan from the heat and carefully pour in the cognac to deglaze the pan. Return to the heat and add the cream. Reduce the heat and simmer until the sauce has reduced by half. Turn off the heat and stir in the Dijon mustard and sour cream. Season with salt and pepper to taste.
Step 5
• Cook egg noodles in salted boiling water according to package directions. Drain and toss the hot noodles with butter.
Step 6
• To serve, arrange the noodles on a plate, top with Stroganoff sauce, and add the ribs. Garnish with fresh parsley and green onions.

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