Short Rib Beef Stroganoff

This ain't your mother's beef stroganoff. While hers may be delicious, this is what it would be like if the dish used the best cut of beef for stewing as well as some non-traditional ingredients. It's definitely worth the effort. 

I came across this on Not Another Cooking Show, a food vlog maintained by a guy who you can find on Instagram as thefoodfreakk. 

Ingredients

• 2 lbs boneless short rib (or chuck roast)
• 1 onion
• 2 carrots
• 2 cloves garlic
• 1 1/2 Tbs sweet paprika
• 2 Tbs tomato paste
• 2 Tablespoons of AP flour
• 4 cups beef stock
• 2 cups red wine
• 1 lb assorted mushrooms (cremini, shittake, chestnut, or any mushroom you like)
• 1 Tb fresh thyme, chopped
• 2 Tbs Worcestershire sauce
• 1/4 cup heavy cream
• 1 cup sour cream
• 1 Tb butter
• Avocado oil
• A few tablespoons of chopped parsley
• Egg Noodles

Instructions

1. Cut the onion and carrot into a large dice and smash garlic cloves.
2. Trim any excess fat from the beef and the dice into large yet still bite-sized pieces, keeping in mind the beef will shrink during cooking, roughly 1 1/2 inch pieces. Pat dry and season with salt.
3. Preheat the oven to 300 degrees. On the stove in a large, hot dutch oven on medium high heat, sear the beef on all sides in oil and in batches. Take your time and make sure all the pieces are really well seared. Once all the beef is seared, set it aside on a platter.
4. Add the vegetables into the pot. Add a bit more oil if needs and season the vegetables. Cook on medium-high heat for about 5 minutes or until the big pieces of carrot and onion soften and there is a nice caramelized aroma wafting from the pot. 
5. Once you can see some “fond” or brown bits developing on the bottom of the pan, add the paprika and stir to coat and toast for a minute or two. Add the tomato paste and stir to combine and cook the rawness out of the paste. Once you can see the “fond” on the bottom of the pan building, but not burning, add the flour and stir to coat. 
6. Once that fond is is nice and thick but still not burnt, then we can deglaze with red wine and let the wine reduce to a glaze. Then add in the broth or stock, add the beef back to the pot, bring it up to a boil, cover with lid, and then place in the oven to cook for 3 hours or until the beef is fork-tender.
7. Thirty minutes before the beef is done cooking, clean and cut the mushrooms and tear some fresh thyme leaves. Also combine the sour cream, heavy cream, and Worcestershire sauce and stir to combine.
8. After 3 hours of cooking, take the beef out of the oven and test for tenderness. Once the beef is out of the oven, in a pan over high heat, saute the mushrooms in butter and olive oil salt, and thyme and develop some color on the mushrooms. Mushrooms always release water first and then brown so make sure the heat is high enough to evaporate the moisture and help brown the mushrooms quicker. 
9. While the mushrooms are browning, temper the sour cream mixture by adding a small amount of the hot stew liquid into the cream a little bit at a time and stirring it in, then add the cream into the pot and stir to get it well combined. 
10. Once the mushrooms are browned, add them to the pot and stir to combine. At the same time, get a pot of salted water boiling for the noodles. Drop the noodles and cook them just like pasta, if they cook for 9 minutes, drain it at 8 minutes and finish cooking in the stroganoff sauce until it's al dente. 
11. Serve the sauced noodles in a bowl with plenty of meat and mushrooms and vegetables ladled on top. Garnish with some chopped parsley.

Serves 4.