Sous Vide Short Rib Beef Stroganoff

Ingredients for 6

• 2 pounds boneless beef short ribs, cut into ½-inch cubes

• 2 tablespoons olive oil

• 1 pound quartered mushrooms (white button or cremini)

• 1 large onion, peeled and thinly sliced

• 1 cup dry white wine

• 2 tablespoons Dijon mustard

• 2 tablespoons Worcestershire sauce

• 2 tablespoons ketchup (trust us on this one)

• 6 sprigs fresh thyme

• 1 quart low-sodium beef stock

• 1/2 cup heavy cream

• Kosher salt and freshly ground black pepper

• Sour cream for serving

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).

• 

  Step 2

  Season the beef liberally with salt. In a large non-stick pan or cast-iron skillet, heat oil over medium-high heat and sear beef on all sides until golden brown.

• 

  Step 3

  Set meat aside, add mushrooms and onions to pan and saute until softened and beginning to brown, about 10 minutes.

• 

  Step 4

  Add wine, mustard, Worcestershire, ketchup, thyme, and beef stock and remove from the heat.

• 

  Step 5

  Add beef and cooking liquid to a vacuum or Ziploc plastic bag, seal, and cook for 48 hours.

• Finishing Steps — Stovetop

• 

  Step 0

  Remove beef from the cooking liquid and set aside. In a large pan, reduce cooking liquid over medium-high heat until reduced by two-thirds and coating the back of a spoon.

• 

  Step 1

  Add cream and meat to pan and simmer for one minute.

• 

  Step 2

  Season with salt and pepper as needed and serve warm over buttered egg noodles. Garnish with a dollop of sour cream and minced fresh thyme.

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