The absolute best part of this recipe is the beef - Tyler's Ultimate Stroganaff recommends you use beef short ribs cooked lowww and slow. It takes a couple of hours, but it was sooooo worth it. The meat fell apart and was like buttah.
Start with three pounds of beef short ribs. Preheat the oven to 300 degrees. Now you're going to make a yummy yummy herb paste for those suckers. Chop up five cloves of garlic - you don't need to mince here. Throw those into a bowl with a good dose of salt and pepper - use your judgment here. I probably used a half tablespoon and it made a delicious salty crust. Tear the leaves off of a couple of sprigs of rosemary and thyme, and roughly chop up a small handful of parsley. Add the herbs to the garlic and s/p, then add enough olive oil to make a sort of paste. Use your fingers to mix here, this is the time to get good and dirty. Place the ribs bone side down on a cookie sheet (a sheet of aluminum foil to catch the drippings is a good idear). Rub your herb/salt paste all over the top of all the ribs and toss those guys into the oven for two to two and a half hours until that meat is buttery and falling apart. When the meat is done, let it rest for ten to fifteen minutes and it will be easier to slice. Cut that yumminess off of the bone and then slice into servings to put on top of your noodles and sauce.
Sauce! Start with one pound of crimini mushrooms and one pound shitake mushrooms. Slice them up and throw into a large frying pan over medium heat with a five count of olive oil in it. Salt and pepper those 'shrooms and cook until the they brown. Add a 1/3 cup of minced shallot and two cloves of minced garlic and stir to combine (or do the fun pan toss). Cook that for a few more minutes (but don't burn that garlic!) then add a 1/4 cup of cognac. Be super careful when adding the cognac so you don't catch on fire! Maybe take the pan off of the heat when you add the cognac if it makes you nervous. De glaze with the cognac for a few minutes, then add the silky deliciousness of two cups of heavy whipping cream. Awww damn. I said it. Remember - this is SND! You can splurge! Calories don't count on Sundays, I swears on the precious. Turn your heat down a bit and simmer until the cream is reduced by about half. Add one tablespoon and a half of Dijon mustard and a 1/2 cup of sour cream. Turn off the heat and stir well to combine - be sure to be tasting your sauce for seasoning and adjust as necessary. Remember, your short ribs have a salty crust on them, and your sauce should be silky and a little sweet from the cream to counter act that. Toss on some freshly chopped parsley and you're done!
Serve by cooking some egg noodles and tossing those guys with butter, then top with your beautiful mushroom sauce, and your salty amazing short ribs on top. A nice crisp salad on the side or some fresh peas would be a nice accompaniment.
And go! Make this up this Sunday and let me know: what would you change to pump this up? Or was it just right?
Kisses,
D
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