About this recipe
For a hearty fall dish, try this recipe for braised short rib stroganoff.
A Russian dish, stroganoff is traditionally made with sauteed beef in a sauce of mustard and sour cream. Chef Chris Beland from Red Stripe in Providence, Rhod Island, shows how to make his twist on the dish, featuring braised short rib and served over egg noodles.
Viking’s ‘fan favorites’ are coveted kitchen musts
Start by sauteeing mushrooms and shallots in olive oil and butter before deglazing with white wine and beef sauce. Add the heavy cream and simmer until thickened. Add the short rib and spinach, and finish with sour cream. Serve the stroganoff over egg noodles for a comforting, stick-to-your ribs dish that’ll keep you warm in the autumn months.
Ingredients
Yields: 1 servings
Braised Short Rib Stroganoff
Directions
Braised Short Rib Stroganoff
-
Heat the short rib.
-
Heat a sauté pan over medium-high heat.
-
Add olive oil and butter.
-
Add mushrooms and sauté until deeply browned, about 2–3 minutes.
-
Add shallots and cook another 1–2 minutes until softened.
-
Season with salt and black pepper.
-
Add the white wine.
-
Reduce by about half.
-
Add 1/2 cup beef stock or braising jus.
-
Reduce for 1–2 minutes.
-
Add the heavy cream.
-
Simmer until the sauce thickens.
-
Lower the heat.
-
Add the short rib and spinach.
-
Top off with sour cream.
-
Serve the stroganoff over cooked egg noodles and garnish with chopped parsley.
Rate This Post
Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
