Stroganoff Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

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

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion and sliced mushrooms. Sauté until the onion is translucent and the mushrooms are browned, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute.

3. 3

   Braise the Ribs

   Return the short ribs to the pot. Pour in the beef broth and add paprika. Bring to a simmer, cover the pot, and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

4. 4

   Cook Egg Noodles

   About 20 minutes before the ribs are done, bring a pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

5. 5

   Finish the Stroganoff

   Once the ribs are done, remove them from the pot and shred the meat, discarding any bones. Stir in the fresh spinach and sour cream into the pot, mixing well until the spinach wilts. Add the shredded meat back into the pot and stir to combine.

6. 6

   Serve

   Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.