| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 64 g |
| Cholesterol | 158 mg |
| Sodium | 1189 mg |
Reviews
Great flavor and different from my usual stroganoff. I added a splash of curry powder and omitted the pickles. Couldn’t get a read on dill or sweet. I cooked indoors and on the stove. Next time, I will finish in the over for longer than 2 hours. Meat wasn’t quite tender enough.
So full of flavor!! My family loves this dish!
Excellent flavor. Very easy for the first time trying it! I had German Spaetzle egg noodles in the pantry, so that i what I used, and it was delicious. I had to share it with my neighbors, just so everyone could enjoy it. It is rich, and a touch greasy from the ribs cooking in the sauce, but I just love it! I did follow the recipe as Michael did it on the video. I didn’t have exact measurements, but I guessed by his measuring cup. I will make this again!
One of my favorites!!!
Made it for the second time tonight, tried it with the sweet gherkin and splash of pickle juice. Did it more by the video, and I also scraped the sides down and the bottom as i stirred in the sour cream to get all the flavor and yummy goodness
used 2.25 lbs. of boneless short ribs. Was not quite the flavor profile we like, so I added 2 tbs. of spicy brown mustard and a tbs. or so of A-1 steak sauce–skipped the pickles all together. We thought it came out great.
I’m assuming the pickles are dill or half sour – not the sweet variety?
Really delicious! One of my husband’s favorite meals is beef stroganoff, so I wanted to elevate it for his birthday. This came out great. I used boneless beef short ribs, and 3 pounds is A LOT of meat (he uses bone-in in the video). I think 2.5 would have sufficed. I also omitted the mushroom as we are not fans, and it still turned out great. My husband added grainy mustard to his (dijon would have been nice as well), and it was a hit. Will definitely be making this one again.
I found the receipt easy but without flavor at the completion. The flavors were lost with the introduction of the sour cream. I would had a lot more salt, pepper, and even flour to thicken it.
The best stroganoff recipe in the history of the world!