Monday, November 1, 2010

Beef Short Rib Stroganoff

The weather in L.A. this time of year is insane. Cold and rainy one day, late spring weather the next.

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.
Add your beef cubes, zip up the bag and shake everything around until evenly coated.

Heat up one tablespoon of oil in a large pot or dutch oven over medium-high heat.
When the oil is glistening, add about half the beef cubes. You want them to be spaced apart and not touching. This will allow the meat to brown and not just boil. Cook for about 4 minutes. Flip them over and cook for about 4 minutes on the other side. Set aside in a bowl. Repeat with the second half.
In a now empty pot, add another tablespoon of oil, the onion and mushrooms, saute for about 5 minutes or until softened, scraping the brown bits off the bottom of the pot with a wooden spoon. Add the garlic and cook for 30 seconds more, stirring constantly.
Add the sherry, broth and bay leaf; continue to scrape brown bits off the bottom. When it comes to a full boil, cover the pot with its lid and put in the oven. Cook for an hour.

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.)
Take out the bay leaves, stir in the sour cream and season to taste with salt and pepper. Serve over the egg noodles cooked al dente.