Short Rib Stroganoff
Braised short ribs, mushroom cream sauce, pappardelle pasta
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Stroganoff originates from Russia, named after the Stroganov family. The original dish typically features beef strips in a sour cream sauce. This adaptation utilizes braised short ribs, a popular American cut, and pairs it with the classic Stroganoff sauce, resulting in a fusion dish.
While not a traditional cultural dish, this Stroganoff adaptation represents a modern culinary trend of elevating comfort food and fusing global flavors. It is often enjoyed as a hearty and satisfying meal, suitable for special occasions or gatherings.
Comfort Food Reimagined
This dish elevates the classic Stroganoff, transforming it from a simple dish into a sophisticated culinary experience, reflecting a contemporary appreciation for upgraded comfort food.
Global Fusion
The combination of Russian and American culinary traditions demonstrates the increasing prevalence of fusion cuisine, where chefs draw inspiration from diverse cultural backgrounds to create innovative and exciting dishes.
Rich, savory, and creamy, this dish balances the deep flavor of slow-cooked beef with the earthy notes of mushrooms and the tang of sour cream, all complemented by the comforting texture of pappardelle pasta.
The braised short ribs provide a profoundly savory and meaty flavor, achieved through slow cooking and rendering of the fat. The mushroom cream sauce contributes an earthy umami depth and a luxurious texture. The pappardelle pasta, with its broad surface area, effectively carries the sauce and provides a satisfying chew. Onion, garlic, and Dijon mustard are standard flavor enhancers, and some recipes include a splash of sherry or brandy for added complexity.
Braising Technique
Ensure the short ribs are well-seared before braising to develop a rich crust and enhance the flavor. Braise them low and slow until they are fork-tender. Properly skimming excess fat from the braising liquid is also very important for achieving the correct texture.
Mushroom Selection
Use a variety of mushrooms, such as cremini, shiitake, and oyster, to create a complex and layered mushroom flavor in the sauce. Sauté them until golden brown to develop their umami notes.
Sour Cream Incorporation
Add the sour cream at the very end of the cooking process, off the heat, to prevent it from curdling. Gently stir it in until smooth and creamy.
Pasta Preparation
Cook the pappardelle pasta al dente in salted water. Reserve some pasta water to help emulsify the sauce and create a silky coating on the pasta.
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