Beef Stroganoff Recipe

Season and Sear the Short Ribs

Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side.

Roast the Short Ribs

Once seared, place the pot in the preheated oven and roast the short ribs for approximately 2.5 to 3 hours, until they are tender and easily shredded with a fork. Remove from oven and let rest.

Sauté the Garlic and Shallots

In the same pot used for the short ribs, add the remaining tablespoon of olive oil. Add minced garlic and chopped shallots. Cook until fragrant, about 2-3 minutes.

Cook the Mushrooms

Add the wild mushrooms to the pot and cook until they are golden brown and tender, about 5-7 minutes. Stir occasionally.

Make the Sauce

Pour in the beef broth, sour cream, Dijon mustard, and Worcestershire sauce into the pot with the mushrooms. Stir well to combine and bring to a simmer. Cook for about 5 minutes until the sauce thickens slightly.

Shred the Short Ribs

Shred the roasted short ribs into bite-sized pieces and return to the pot. Stir in chopped parsley. Adjust seasoning with salt and pepper as needed.

Cook the Egg Noodles

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Combine and Serve

Serve the beef stroganoff over the cooked egg noodles. Garnish with additional parsley if desired.