Our Braised Short Rib Stroganoff recently made its television debut on The Rhode Show! Chef Chris Beland joined the show’s “In the Kitchen” segment to share how we make this rich, comforting Red Stripe favorite.
Watch as our chef walks through how we make this hearty dish, from our tender braised short rib to the creamy sauce, mushrooms, spinach, and egg noodles that bring it all together. Then come try it for yourself at Red Stripe!
Ingredients
- 6 oz braised boneless short rib, cut into large bite-size pieces
- 5 oz cooked egg noodles
- 3 oz mushrooms, sliced
- 1 oz shallots, thinly sliced
- 1 oz fresh spinach
- 1 tbsp butter
- 1 tsp olive oil
- ½ cup beef stock or short-rib braising jus
- ¼ cup heavy cream
- 2 tbsp sour cream
- 1 tsp chopped fresh parsley
- Salt and black pepper to taste
Directions
- Build Mushroom Base: 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.
- Deglaze: Add white wine and reduce by about half. Add ½ cup beef stock or braising jus and reduce for 1–2 minutes.
- Make the Cream Sauce: Add the heavy cream and simmer until the sauce thickens. Lower the heat.
- Combine & Warm: Add the braised short rib pieces and fresh spinach to the pan. Toss until the beef is heated through and spinach is wilted.
- Finish & Serve: Stir in sour cream and serve over cooked egg noodles. Top off with fresh parsley and enjoy!