Posted May 14, 2015on:
Beef Stroganoff is a Russian dish that’s basically sautéed beef served with a cream sauce.
Here I used Thomas Keller’s Beef Stroganoff recipe from his Ad Hoc cookbook.
We start with a red wine reduction with all the mushrooms, carrots, onions, leeks, and herbs.
A flank of boneless chuck short ribs is then floured and seared.
After browning nicely, it’s added to the red wine reduction to be braised.
Next the mushroom sauce is prepared with half of the mushrooms being finely minced and then sautéed with onions.
Cream and aromatics are added to the sautéed minced mushrooms.
The other half are sliced and pan-fried till golden-brown.
When the beef is ready, it’s pulled out and cut into cubes.
Plate the braised short ribs with mushrooms & cream sauce on pappardelle pasta.