SHORT RIB STROGANOFF

facebook share image   twitter share image   pinterest share image   E-Mail share image



Short Rib Stroganoff image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 15

3 pounds stew meat (I'm using beef short ribs)
2 tablespoons paprika
Salt and black pepper
3 tablespoons oil (I'm using olive)
2 cups sliced mushrooms (I'm using shiitakes)
4 cloves garlic, sliced
1 onion, thinly sliced (I'm using yellow)
3 tablespoons all-purpose flour
1 cup red wine
1 cup liquid (I'm using mushroom stock made from the shiitake stems)
1 cup milk
1 pound dry pasta (I'm using pappardelle)
1/2 cup sour cream
1/4 cup diced pickles (I'm using gherkins)
1/4 cup chopped fresh parsley, optional

Steps:

  • Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
  • Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
  • When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
  • Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.

There are no comments yet!