- 4
Ingredients
- 4 cloves garlic, roughly chopped, plus 2 cloves minced
- kosher salt
- black pepper
- olive oil
- 1 sprig fresh rosemary, leaves removed
- 1 large sprig fresh thyme, leaves removed
- 3 pounds beef short ribs, cut into 2 rib pieces
- 1 1/2 pounds cremini mushrooms
- 1 1/2 pounds white button mushrooms
- 1/2 cup chopped shallots
- 1/4 cup cognac
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1 pound egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped green onions
Preparation
Step 1
Preheat the oven to 300 degrees.
Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
Set the short ribs out on a roasting tray and cover with the herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
Heat a large saute pan over high heat and add a 3-count of olive oil. Add the mushrooms and cook for 3 minutes until brown. Add the shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until the garlic and onion become fragrant. Remove the pan from the heat and carefully add the cognac to deglaze the pan. Return to the heat and add the cream. Reduce the heat and simmer until reduced by half. Turn off the heat and stir in the Dijon mustard and sour cream. Season to taste with salt and black pepper.
Cook the egg noodles in salted boiling water according to the dierctions on the package. Drain and toss with the butter while still hot.
To serve; pile the noodles high on a plate, top with stroganoff sauce and finish with the rib slices. Garnish with fresh parsley and green onions.