I actually love the balmy fall weather (when we get it). It puts me in the mood to cook up comfort food. Stews, pastas, chilis...
Today, I made Beef Stroganoff. Instead of the regular cubes of chuck roast, I found some boneless beef short ribs. I cooked it like a beef stew and because my meat was very lean, there wasn't a lot of excess oil in the pot that you would usually find when cooking short ribs. Just tender meat and a rich, creamy sauce.
Boy was it good!
Beef Short Rib Stroganoff
- 2 to 2 1/4 lbs lean, boneless beef short ribs (or boneless chuck roast), trimmed of excess fat, cut into 3/4 inch cubes
- kosher salt and freshly ground pepper
- 1/4 cup of flour
- 3 tbsp olive oil
- 1 medium onion, chopped small
- 2 tsp chopped garlic
- 1 lb cremini mushrooms, sliced 1/4 inch thick
- 3/4 cup sherry
- 2 cups of beef broth
- 2 bay leaves
- 1 cup sliced carrots (optional, I add them for extra veggies)
- 1/2 to 3/4 cup sour cream (depending on how creamy you like it!)
- 1 lb egg noodles
Preheat oven to 325 degrees F
Add the flour, 1 tsp salt and 1/2 tsp pepper to a Ziploc bag. Shake it around a bit to combine.
Heat up one tablespoon of oil in a large pot or dutch oven over medium-high heat.
Carefully remove the pot from the oven. Stir in the carrots. Leave lid off and return to the oven. Turn up the heat to 350 degrees. Cook for another hour.
Carefully remove the pot from the oven. (It should be saucy but not extremely watery. Cook longer if there is too much liquid.)