Sous Vide Short Rib Beef Stroganoff
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).
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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.
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Step 3
Set meat aside, add mushrooms and onions to pan and saute until softened and beginning to brown, about 10 minutes.
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Step 4
Add wine, mustard, Worcestershire, ketchup, thyme, and beef stock and remove from the heat.
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Step 5
Add beef and cooking liquid to a vacuum or Ziploc plastic bag, seal, and cook for 48 hours.
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Finishing Steps — Stovetop
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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.
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Step 1
Add cream and meat to pan and simmer for one minute.
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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.