leftover short rib stroganoff
I love making this with my leftover beer braised short ribs. You can make it with short ribs that aren't leftover just make the ribs ahead of time then add them in.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 1/2 cups beef stock
- 2 tablespoons butter
- 1 medium shallot chopped
- 2 cloves garlic minced
- 8 ounces cremini mushrooms chopped
- salt and pepper
- 2 teaspoons worcestershire sauce
- 1/3 cup creme fraiche or sour cream
- 1 tablespoon prepared horseradish
- 8 ounces shredded leftover short rib meat
- parsley for garnish and cooked buttered noodles for serving
How To Make leftover short rib stroganoff
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Step 1Mix the cornstarch and water together. Warm the beef stock on the stove and bring to a boil. whisk in the cornstarch mixture until thickened. remove from heat and set aside.
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Step 2Melt the butter in a large skillet. Add the shallot, garlic and mushrooms and cook until browned about 5 minutes.
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Step 3Add the beef stock, creme fraiche or sour cream, Worcestershire sauce and horseradish. Stir well.
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Step 4Stir in the leftover short ribs and let simmer 5 minutes. Taste and season with salt and pepper.
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Step 5Serve over hot buttered noodles garnished with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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