Stroganoff is a dish that’s near and dear to my heart. Growing up, my mom didn’t eat red meat, so the rare occasions we did get to have it felt very special. I always loved how comforting it felt, the tender meat and mushrooms simmering away in a rich beef stock, served on top of a pile of buttery egg noodles.
I wanted to create a version of my mom’s stroganoff, but instead of small strips of steak, I wanted to use a meatier cut, suited for a slow braise. For that, I chose New Zealand Grass-Fed Beef Boneless Short Ribs. They’re perfect as we enter into fall and winter, filling your house with the smells of sweet onions and braising meat, bubbling away in a rich stock. I love using New Zealand Grass-Fed Beef because of it’s delicious, natural flavor, and New Zealand farmers are committed to raising cattle in the most sustainable way possible. These short ribs have the most beautiful marbling and they’re perfect for this dish!
Recipe and Headnote Rachel Dolfi
- Kosher salt, as needed
- 3 pounds New Zealand Grass-Fed Beef Boneless Short Ribs, fat trimmed, cut into 2-3 inch pieces
- 1 tablespoon grapeseed oil, or any neutral oil
- 16 ounces cremini mushrooms, ends trimmed and sliced
- 1 medium yellow onion, sliced in half moons
- 3 cloves garlic, chopped
- 3 tablespoons flour
- 1 teaspoon sweet paprika, plus more for garnish
- 2 tablespoons Dijon mustard
- 1 1/ 2 teaspoons Vegemite
- 3 cups beef stock
- 1/ 2 cup sour cream, plus more for garnish
- 2 tablespoons white vinegar
- Black pepper, freshly ground, as needed
- 1 (16 ounce) package extra wide egg noodles
- 2 tablespoons butter
- Parsley, chopped, for garnish
Season ribs generously with kosher salt. In a large Dutch oven on medium heat, add the oil. Once the oil is hot, add 4-5 short ribs, and sear until golden brown on all sides, about 10-12 minutes. Remove ribs from the Dutch oven onto a plate and add additional short ribs, cooking in batches of 4-5, until all are seared off.
In the same Dutch oven, add the onions and mushrooms into the rendered beef fat, stirring until all of the vegetables are evenly coated. Cook until some of the liquid has released from the mushrooms and the onions are slightly translucent, 6-8 minutes. Add the garlic and stir, cooking until fragrant, 1-2 minutes.
Sprinkle the flour and paprika over the vegetable mixture and stir to combine, until white streaks are no longer visible. Cook for 3-4 minutes, stirring often, then add the beef stock, Dijon and Vegemite. Stir to combine and bring the mixture to a simmer. Once simmering, add the short ribs and juices back in and season with salt and pepper to taste. Cook on a low simmer until the short ribs are fork tender and the sauce has been reduced to a thick gravy, 3 ½-4 hours. Be sure to stir the mixture every 30 minutes or so, to ensure nothing is sticking to the bottom of the pot.
Once the sauce has thickened and the meat is tender, bring a large pot of water to a boil and season with salt. Cook egg noodles according to the package direction. Drain the noodles, then add them back to the pot and fold in 2 tablespoons of butter.
Remove the short ribs from the heat and add in vinegar and sour cream. Stir to combine.
To serve, add the egg noodles to a large platter and spoon the stroganoff over top. Garnish with additional sour cream, paprika and parsley, if desired.